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
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.
Dairy sour cream
Thinly sliced fresh jalapeno pepper
Snipped fresh cilantro
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.