Monterey Tortilla Casserol Gluten Free
Nonstick cooking spray
(6) 6-inch Gluten-Free Corn Tortillas, each cut into 6 wedges
2 cups DLM Rotisserie Chicken Breast, boneless, skinless, and cubed
1 cup frozen whole kernel corn, loosely packed
(1) 16-oz jar Texas Joe's Original Salsa
3 Tbsp sour cream
3 Tbsp fresh cilantro, snipped (plus more for garnish)
1 Tbsp Namaste Gluten-Free Perfect Flour Blend
1 cup Mexican Chihuahua cheese, crumbled
Jalapeño pepper, thinly sliced
Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350°F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, sour cream, cilantro, and gluten-free flour. Divide mixture among dishes.
Bake uncovered in a 350°F oven for 20 minutes. Remove from oven and arrange baked tortilla pieces atop casseroles. Top with cheese and bake for an additional 5 to 10 minutes until heated through. Garnish with cilantro, tomatoes, and jalapeño slices.
Makes 4 servings
Prep Time: 15 Minutes
Allergy Warning: Contains milk