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Chicken Tortilla Casserole

Chicken Tortilla Casserole

Ingredients

  • 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
  • 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 cup (4 ounces) shredded Wisconsin Cheddar cheese
  • 1 1/2 cups (6 ounces) shredded Wisconsin Monterey Jack cheese, divided
  • 5 (10-inch) flour tortillas
  • 2 cups whole kernel corn, drained

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Instructions

  1. Lightly grease a 2 quart casserole dish.
  2. In a large skillet over medium heat, sauté chicken and onion in butter for 8 minutes, stirring occasionally.
  3. Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.
  4. Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey Jack cheese.
  5. 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.
  6. Bake at 375 degrees F for 35 minutes until light brown and bubbly.

Servings: 8

Recipe and photo credit: Dairy Farmers of Wisconsin


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