MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Tortilla Casseroles
 Categories: Poultry, Vegetables, Cheese, Dairy, Chilies
      Yield: 4 Servings
 
           Nonstick spray
      6    (6") corn tortillas; ea in 6
           - wedges
      2 c  Cubed cooked chicken
      1 c  Loose-pack frozen whole
           - kernel corn
     16 oz Jar  salsa verde
      3 tb Dairy sour cream
      4 oz Can chopped green chilies;
           - drained
      3 tb Snipped fresh cilantro
      1 tb All-purpose flour
      1 c  Crumbled Mexican Chihuahua
           - or farmer cheese

MMMMM---------------------OPTIONAL GARNISHES--------------------------
           Light dairy sour cream
           Snipped fresh cilantro
           Chopped tomato
           Jalapeno pepper; thin
           - sliced
 
  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 350ºF/175ºC oven about 10 minutes or until
  crisp and golden. Meanwhile, combine chicken, corn, salsa,
  the 3 tablespoons sour cream, chilies, cilantro, and flour.
  Divide mixture among dishes.
  
  Bake, uncovered, in a 350ºF/175ºC 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.
  
  MAKE 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.
  
  TO BAKE FROZEN CASSEROLES: Bake, covered, in a 350ºF/175ºC
  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.
  
  Midwest Living | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Well, Southerners like to eat well. It's an event when it's done right.
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