Skip to main content

Send a Meal Blog

Tuesday, October 26 2010


  •     Nonstick spray coating
  • 6  6-inch  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 or farmer cheese (4 ounces)
  •     Light dairy sour cream (optional)
  •     Snipped fresh cilantro (optional)
  •     Chopped tomato (optional)
  •     Jalapeno pepper, thinly sliced (optional)


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.

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, jalapeño slices, cilantro, and tomato. Makes 4 servings.

3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100 percent power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above. Makes 4 servings.

pMake-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

nutrition facts

  • Servings Per Recipe 4 servings
  • Calories479, 
  • Total Fat (g)21, 
  • Saturated Fat (g)3,
  • Cholesterol (mg)98, 
  • Sodium (mg)1247, 
  • Carbohydrate (g)45, 
  • Fiber (g)7, 
  • Protein (g)34,
  • Vitamin A (DV%)22, 
  • Vitamin C (DV%)73, 
  • Calcium (DV%)27, 
  • Iron (DV%)11, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:50 am   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.

Welcome to