Monterey Tortilla Casserole Recipe

This Monterey Tortilla Casserole are what fast dinner dreams are made of. It is quick, simple, delicious, and every kid ate it (including my husband). I am not a spicy food fan, but this has just the right amount of kick and flavor to it.

I also found this recipe at Better Homes and Gardens, but in their recipe they make a bunch of small casseroles and I decided to make it easier and do it in one big pan. I LOVED this one.

I have just been loving jalapeños lately. Mmm Mmm. I don’t love the spice of them, but the flavor of them is delicious. Weird pregnancy craving maybe? Not sure, but loving the jalapeños.

I definitely take the seeds out, but you can keep them in if you are looking for more heat.

This recipe is so simple and perfect for a busy weeknight. I don’t know about you but the days only seem to speed up and not slow down. So this meal is perfect for nights when I just need a second to breathe and have more time to be with my family, than in the kitchen.

what other meat would taste good in this casserole?

This recipe calls for chicken, however, you could switch it up depending on what meat you have on hand. Here is what I would recommend if you are wanting to switch out the chicken:

  • Ground Turkey
  • Ground Beef
  • Ground Chicken
  • Turkey Breast
  • (This recipe is also really delicious with grilled chicken).

what is a good substitute for sour cream?

I haven’t used sour cream in a recipe in a long time, because I am always using plain Greek yogurt. It has the same texture and flavor.

When you cook the plain Greek yogurt, it will be a little bit different of a texture. But in this recipe, you won’t be able to tell a difference with all the other toppings and ingredients on the casserole. Either one is delicious, but Greek yogurt definitely has more health benefits.

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Serves: 9

Monterey Tortilla Casserole Recipe

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 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 cheese (I think I used more than a cup and I just bought the already grated "fiesta blend" cheese from WalMart)
  •     Light dairy sour cream (optional)
  •     Snipped fresh cilantro (optional)
  •     Chopped tomato (optional)
  •     Jalapeno pepper, thinly sliced (optional)


  1. Spray baking dish with nonstick coating. Place tortilla wedges over the whole base of the pan. 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. Spread mixture over tortilla wedges.
  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.

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