Monterey Chicken Casseroles

We found this recipe in a magazine years ago. It quickly became a family favorite...a "double do-over." We bake the casseroles in the individual baking dishes, but I'm sure it can probably be baked in a larger single baking dish.

6 six-inch Corn tortillas, each cut into 6 wedges
2 cups Chicken, cooked/cubed
1 cup Corn, frozen
4 oz can Green chiles, diced
1 16 oz. jar Salsa verde
3 T. Sour Cream
1 T. Flour, all-purpose
1 cup Mexican cheese, crumbled
Optional: diced tomatoes, diced jalepeno peppers, cheese, sour cream, cilantro, etc.

1. Preheat oven at 350 F degrees. Spray four 10-12 oz baking dishes with non-stick coating.
2. Place 5 unbaked tortilla wedges into the bottom of each dish.
3. Place remaining wedges on a baking sheet; bake for about 10 minutes (until crisp & golden).
4. Meanwhile, combine chicken, corn, chiles, salsa, sour cream, and flour in a medium bowl and divide mixture between the four baking dishes.
5. Bake uncovered for 20 minutes.
6. Arrange baked tortilla pieces on top of baked casseroles and top with cheese. Bake 5-10 more minutes. Garnish per taste. Makes four servings.

Optional garnishes: cilantro, cheese, jalepeno peppers, olives, sour cream, tomatoes, etc.