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|
|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;