CHICKEN TORTILLA CASSEROLE TOPPED WITH CHEESE
INGREDIENTS: 6 6-inch corn tortillas 2 cups cubed cooked chicken 1 cup frozen whole kernel corn 1 jar (16 oz) salsa 3 tbsp. fat-free sour cream 3 tbsp. chopped fresh cilantro 1 tbsp. flour 2 cup (8 oz.) shredded Mexican cheese blend
PROCEDURES: 1. Preheat oven to 350 degrees. Cut tortillas into wedges, six wedges for each one. 2. Lightly coat a large casserole dish with cooking spray or olive oil. Place half of the tortilla wedges in the bottom of the dish. 3. Place the other half on a baking sheet. Put baking sheet in oven and bake until tortillas are crisp and golden, about 10 minutes. 4. While tortillas are baking, mix chicken, corn, salsa, sour cream, cilantro and flour. Pour mixture over top of tortillas in baking dish. 5. When the plain tortillas are finished, remove from oven and set aside. Place baking dish in oven and cook, uncovered, for 20 minutes. Remove from oven. 6. Arrange baked tortillas wedges on top of casserole. Top with cheese. Bake until heated through, 5-10 minutes. Garnish with extra sour cream, fresh peppers, fresh cilantro and chopped tomato, if desired.