Monterey Tortilla Casserole

I also found this recipe at Better Homes and Gardens, but in their recipe they make a bunch of small casseroles and I decided to make it easier and do it in one big pan!  I LOVED this one!  I have just been loving jalapenos lately! Mmm Mmm!

Serves: 9

Monterey Tortilla Casserole

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • Nonstick spray coating
  • 6  6-inch  corn tortillas, each cut into 6 wedges
  • 2  cups  cubed cooked chicken
  • 1  cup  loose-pack frozen whole kernel corn
  • 1  16-ounce jar  salsa verde
  • 3  tablespoons  light dairy sour cream
  • 3  tablespoons  snipped fresh cilantro
  • 1  tablespoon  all-purpose flour
  • 1  cup cheese (I think I used more than a cup and I just bought the already grated "fiesta blend" cheese from WalMart)
  •     Light dairy sour cream (optional)
  •     Snipped fresh cilantro (optional)
  •     Chopped tomato (optional)
  •     Jalapeno pepper, thinly sliced (optional)


  1. Spray baking dish with nonstick coating. Place tortilla wedges over the whole base of the pan. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Spread mixture over tortilla wedges.
  2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.

Print Friendly, PDF & Email

Comment on this Recipe

Leave a Comment