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Verde Tortilla Casserole
Verde Tortilla Casserole

Category: Casserole/Chili/Stew | Serves: 8

(150 ratings)

Nutrition Information:
Calories: 291
Protein: 13 g
Carbs: 40 g
Fat: 9 g
Saturated Fat: 4 g
Sodium: 689 mg
Fiber: 3 g

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What a casserole! Tortillas stacked with ricotta cheese, corn, tofu, cheese and salsa verde- yum!
15 small corn tortillas
1 cup low-fat ricotta cheese
1 cup shredded monterey jack cheese
1/2 of a 16 ounce package frozen white corn
1/2 block firm or extra firm tofu (about 9 ounces)
Garlic powder
Chili powder
1/2 can condensed reduced fat/sodium cream of mushroom soup
32 ounces prepared salsa verde
1 Preheat oven to 350.
2 To prepare tofu, crumble tofu into a non-stick skillet coated with cooking spray. Sprinkle with garlic powder, cumin and chili powder. Heat over medium-high heat and cook until lightly browned. Set aside.
3 In a medium bowl combine salsa verde and condensed cream of mushroom soup. Whisk well until combined.
4 Place about 1 ladle of salsa mixture on the bottom of 9 X 13 baking dish. Begin to assemble casserole.
5 Place about 5 tortillas on top of the salsa mixture, spread with 1/2 of the ricotta cheese, 1/2 the frozen corn, 1/2 the tofu, 1/3 of the shredded cheese and 1/3 of the salsa mixture. Repeat layer one more time, ending with about 5 tortillas on top.
6 Finish by topping with remaining salsa mixture and cheese. Cover with foil and bake until heated through, about 30 minutes. Uncover and bake until cheese is lightly browned.
7 Serve with mixed green salad. Chicken may be substituted for tofu.

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