Monterey Tortilla Casserole

Nonstick cooking spray
(6) 6-inch 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 all-purpose flour
1 cup Mexican Chihuahua cheese, crumbled
Tomato, chopped
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 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

Per serving: 479 calories; 21g total fat; 3g saturated fat; 98mg cholesterol; 1247mg sodium; 45g total carbohydrates; 45g dietary fiber; 7g protein;

Allergy Warning: Contains Milk

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