Monterey Tortilla Casseroles | Recipe Finder

Ingredients

• 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 cheese or crumbled farmer cheese (4 ounces)
• Light dairy sour cream
• Snipped fresh cilantro
• Chopped tomato
• Jalapeno pepper, thinly sliced