Monterey Tortilla Casserole Recipe

This Monterey Tortilla Casserole are what fast dinner dreams are made of. It is quick, simple, delicious, and every kid ate it.

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

6 (6 inch) corn tortillas, cut into wedges
2 cups chicken, cooked and cubed
1 cup frozen corn
16 ounces salsa verde
3 Tablespoons light sour cream
3 Tablespoons fresh cilantro, chopped
1 Tablespoon flour
1 ¼ cups shredded Mexican blend cheese

Equipment

Instructions

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.
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.

Notes

Optional toppings:

Light dairy sour cream
Fresh cilantro
Diced Tomato
Sliced Jalapenos

Nutrition

Calories: 196 kcal · Carbohydrates: 24 g · Protein: 9 g · Fat: 7 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 20 mg · Sodium: 511 mg · Potassium: 268 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 447 IU · Vitamin C: 4 mg · Calcium: 214 mg · Iron: 1 mg

Cuisine: Mexican

Course: Main Course