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Chicken Tortilla Casserole
12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
1 cup (4 ounces) shredded Cheddar cheese
3/4 cup chopped onion
1 tablespoon butter
1 (15 ounce) can tomato sauce
2 (4 ounce) cans mild chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 cup sour cream
1 1/2 cups (6 ounces) shredded Monterey jack cheese, divided
5 (10-inch) flour tortillas
2 cups whole kernel corn, drained
Lightly grease a 2-quart casserole dish.
In a large skillet over medium heat, sauté chicken and onion in butter for 8 minutes, stirring occasionally.
Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.
Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey jack cheese.
Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 cup corn and 1/4 of the sour cream mixture.
Repeat layers three more times.
On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese.
Bake at 375 degrees F for 35 minutes until light brown and bubbly.
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