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Tortilla Casserole

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  • 2 cups Furmano's Corn (Yellow), Drained
  • 2 cups Furmano's Chopped Tomatoes
  • 1 fluid ounce Vegetable Oil
  • 3 tablespoons Flour
  • 2 liquid cups Milk
  • 1/2 cup Cream Cheese
  • 3 cups Furmano's Spiced Chili Beans
  • 8 ounces Chicken, Cooked and Chopped
  • 1/4 cup Cilantro, Chopped
  • 1 1/2 cups Pepper Jack Cheese, Shredded
  • 6 each Corn Tortillas
  1. Preheat oven to 375*
  2. In a large bowl, mix Corn and Chopped Tomatoes.
  3. Heat Vegetable Oil in a small sauce pot. When hot add Flour and mix into a paste. Then add Milk and Cream Cheese. Whisk until all lumps dissappear and sauce reaches a temperature of 180*
  4. In a 13" x 9" baking dish place 1/2 of the corn mixture.
  5. Mix remainder of Corn Mixture with Furmano's Spiced Chili Beans, Chicken, Cilantro, 1 Cup of Shredded Cheese, and 1/2 of the White Sauce.
  6. Place 4 of the Tortillas in pan on top of Corn Mixture. Next, top tortillas with Chicken Mixture. Top the chicken mixture with the last 4 Tortillas. Finally, top the tortillas with remaining White Sauce and Shredded Cheese.
  7. Bake at 375* for 1 hour and 15 minutes or until an internal temperature of 180* is achieved.

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