By Stacey Elizabeth
Monterey Chicken Casserole
2 steps
Prep:10minCook:30min
Updated at: Mon, 29 Apr 2024 22:24:26 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
7
Low
Nutrition per serving
Calories233.3 kcal (12%)
Total Fat10.5 g (15%)
Carbs15.5 g (6%)
Sugars4.3 g (5%)
Protein19.1 g (38%)
Sodium842.3 mg (42%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
corn tortillas
6 inches, each cut into 6 wedges
2 cupscooked chicken
cubed
1 cupfrozen whole kernel corn
loose-pack
1 x 16 ouncesalsa verde
3 tablespoonslight dairy sour cream
3 tablespoonsfresh cilantro
snipped
1 tablespoonall-purpose flour
1 cupChihuahua cheese
crumbled, Mexican, or crumbled farmer cheese
Light dairy sour cream
optional
fresh cilantro
snipped, optional
tomato
chopped, optional
Jalapeno pepper
thinly sliced, optional
Instructions
Step 1
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 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.
Step 2
Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.
Notes
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Delicious
Easy
Go-to
Spicy
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