
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
47
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories319.1 kcal (16%)
Total Fat11.2 g (16%)
Carbs32.6 g (13%)
Sugars4.3 g (5%)
Protein21.2 g (42%)
Sodium849.5 mg (42%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

6corn tortillas
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
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Spicy
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