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.
9x13-inch Baking Pan
- 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
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.
Light dairy sour cream
Calories: 196kcal | Carbohydrates: 24g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 511mg | Potassium: 268mg | Fiber: 3g | Sugar: 4g | Vitamin A: 447IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 1mg