The Cookbook


Wednesday, September 29, 2010


Mexican Tortilla Casseroles

Nonstick spray

6 (6”) corn tortillas, each cut into 6 wedges

2 C. cubed cooked chicken

1 C. loose-pack frozen whole kernel corn

1 (16 oz.) jar salsa verde

3 T. light dairy sour cream

3 T. snipped fresh cilantro

1 T. flour

1 C. (4 oz.) crumbled Mexican Chihuahua or farmer cheese

Garnish: sour cream, fresh cilantro, chopped tomato, jalapeño pepper, thinly sliced (all are optional)

  • Spray four 10-12 oz. 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 350º oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, 3 T. sour cream, cilantro and flour. Divide mixture among dishes.
  • Bake, uncovered, in a 350º oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minute more or until heated through. If desired, garnish with additional items. Makes 4 servings.
  • To bake frozen casseroles: bake, covered, in a 350º oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese, bake for 5 to 10 minutes more or until heated through. Garnish as above.
  • To microwave frozen casseroles: cover microwave-safe casseroles with waxed paper; microwave on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2, rotating the dishes once. Top with baked tortilla pieces and cheese, microwave, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

Make Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture and vapor proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

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