Monterrey Chicken Casserole
I’m really trying to be prepared for the week in advance. I don’t really like to wait around to eat when I get home, so I’ve decided casseroles and soups are the way to go. They last well and they are easy to make. I found this recipe and thought it was worth a try. This should be good for at least 3 – 4 days between my husband and me. Mike REALLY liked this one!!
- nonstick cooking spray
- 6 6 inches corn tortillas, each cut into 6 wedges
- 2 cups cubed cooked chicken
- 1 cup loose-pack frozen whole kernel corn
- 1 16 ounce jar salsa verde
- 3 tablespoons light dairy sour cream
- 3 tablespoons snipped fresh cilantro
- 1 tablespoon all-purpose flour
- 1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
- Cheese (optional)
- Light dairy sour cream (optional)
- Snipped fresh cilantro (optional)
- Chopped tomato (optional)
- Jalapeno pepper, thinly sliced (optional)
I don’t have any pictures, but you need to bake about 6 tortillas on 350 for about 5 – 10 minutes or until brown to put on the top of this casserole.
Cube up the chicken. I cheated and bought a pre-cooked chicken and just cut up the breast
Mix the chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour
Put mixture in a casserole dish and cook on 350 for 20 minutes
Add baked tortilla chips to the top of the casserole
Cover with cheeses
Bake another 5 – 10 minutes until heated through
**If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato.