Chicken Tortilla CasseroleS

Hi!

As part of our celebrating NATIONAL CHICKEN MONTH,

here is the recipe I have promised you:

CHICKEN TORTILLA CASSEROLES

PREP: 25 MINUTES

BAKE: 35 MINUTES

OVEN: 350’

MAKES: 4 SERVINGS

6 6-inch corn tortillas, each cut into six wedges

2 cups cubed cooked chicken

1 cup frozen whole kernel corn

1 16-oz jar salsa verde

3 Tbs light dairy sour cream

3 Tbs snipped fresh cilantro

1 Tbs all purpose flour

1 Cup crumbled cheese – co-jack cheese, cheddar, or farmer cheese 4oz.

Optional:

        Dairy sour cream

        Thinly sliced fresh jalapeno pepper

        Snipped fresh cilantro

        Chopped tomato

1.  Lightly coat four 10 – 12 oz baking dishes with nonstick spray.

Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet. Bake in a 350’ oven about 10 minutes or until crisp and golden.

2.  Meanwhile, combine chicken, corn, salsa verde, sour cream, cilantro, and flour. Divide mixture evenly among dishes.

3.  Bake uncovered in a 350’ oven for 20 minutes. Arrange baked tortilla pieces on top of casseroles. Top with crumbled cheese; bake for 5 – 10 minutes more or until heated through. If desired, garnish with additional dairy sour cream, thinkly sliced fresh jalapeno pepper, snipped fresh cilantro and chopped tomato.

MAKE AHEAD TIP:

Assemble casseroles as directed through step 2. Place baked tortilla pieces in a moisture and vapor-proof plastic bag. Freeze wrapped and labeled casseroles and baked tortilla pieces for up to 2 months.

To bake frozen casseroles, cover and bake in a 35o’ oven for 25 minutes.

Uncover and bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 – 10 minutes more or until heated through.

If desired, garnish as above.

Enjoy!
inkspired
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