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Chicken Tortilla Casserole 2



  1. Heat oven to 375 degrees F. Lightly grease a 2-quart casserole dish.
  2. In large skillet over medium heat, sauté first seven ingredients. Simmer over low heat for 15 minutes.
  3. Meanwhile, in medium bowl, combine sour cream, Cheddar cheese and 1 cup hot pepper jack cheese. Place one tortilla in casserole dish and cover with 1/5 of the chicken mixture, 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.
  4. Bake for 35 minutes until light brown and bubbly.

Yield: 8 servings

Tip: Hot pepper jack is easier to cut and shred when taken directly from refrigeration. Measure cheese by weight, especially if it is shredded or cubed.

Posted by kdipaolo at Recipe Goldmine 6/28/01 6:02:25 am.

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