Friday, March 25, 2011

Monterrey Tortilla Casserole

Week nights in most houses are busy times and let's be honest most of us do not have time to cook the kind of meal that we would love to serve to our family. That is why this recipe is great, it can be fixed ahead of time and then frozen for up to a month before cooking it. This can also be split into individual portions to put back for a time when you are gone and the hubby or the kids need a good dinner and no idea what to cook.

1 bag tortilla chips
2 cups cooked chicken shredded
1 cup frozen kernel corn
1 16 oz salsa verde (you can use regular salsa, but the green salsa tastes best I think)
3 tablespoons sour cream
3 tablespoons fresh cilantro (if you don't have it you can skip it and don't worry)
1 tablespoon flour
1 cup shredded Monterrey Jack Cheese (or any mix of cheese) I always end up needing more cheese

The first step is the same no matter if you are fixing individual servings or one big one or plan on freezing it or cooking right away.

1) Combine the chicken, corn and salsa in a bowl. Stir together the sour cream and flour until well combined and then add chopped cilantro. Stir the sour cream mixture into the chicken mixture and stir until combined.

To make the casserole in one large dish, spray a 2.5 qt or larger casserole dish and layer with tortilla chips followed by the chicken mixture and some shredded cheese. Repeat the layers once more. Cover with foil and bake in a 350 degree oven for 20 or until the mixture is bubbly. Take off the foil add another layer of chips and the last of the cheese and bake uncovered until the cheese is melted.

Top with your favorite Mexican style toppings and enjoy.

The only change for individual servings would be to split the ingredients into four 10 to 12 oz oven safe dishes. Layer the dishes the same and cook the same also topping with chips and cheese the last 5 -10 minutes.

To freeze either the large casserole or the individual ones complete the recipe up to the point where you would put it in the oven, then freeze the casserole for up to month.
To cook the frozen casserole bake it covered at 350 degrees (do not preheat the oven as this lets the pan heat up gradually rather than quickly if it is glass) for 25 minutes. Uncover the casserole and cook another 20 minutes until bubbly, then top with the chips and cheese and cook until cheese is melted.

Hope you enjoy and as always change what ever you need to in order for your family to enjoy!


  1. This sounds terrific! The idea to made single servings is great too!

  2. This looks really good. Thinking i will make tomorrow for lunch! Thanks for sharing...


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