Chicken Tortilla Casserole
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 25 Min.
Cook Time: 53 Min.
Prep Time: 25 Min.
Cook Time: 53 Min.
What you need:
* 12 oz. boneless skinless chicken breasts, cut into bite-size pieces
* 3/4 c. chopped onion
* 1 Tbsp. butter
* 1 can (15 oz.) tomato sauce
* 2 cans(4 oz.each) mild chopped green chiles
* 1 Tbsp. chili powder
* 1 tsp. ground cumin
* 1 c. sour cream
* 1 c. (4 oz.) shredded Wisconsin cheddar cheese,
* 1 1/2 c. (6 oz.) shredded Wisconsin Monterey Jack cheese, divided
* 5 flour tortillas (10 In.)
* 2 c. whole kernel corn, drained
* 3/4 c. chopped onion
* 1 Tbsp. butter
* 1 can (15 oz.) tomato sauce
* 2 cans(4 oz.each) mild chopped green chiles
* 1 Tbsp. chili powder
* 1 tsp. ground cumin
* 1 c. sour cream
* 1 c. (4 oz.) shredded Wisconsin cheddar cheese,
* 1 1/2 c. (6 oz.) shredded Wisconsin Monterey Jack cheese, divided
* 5 flour tortillas (10 In.)
* 2 c. whole kernel corn, drained
What to do:
1. Lightly grease a 2 quart casserole dish. In a large skillet over medium heat, sauté chicken and onion in butter for 8 min., stirring occasionally. Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 min.
2. Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 c. of the Monterey Jack cheese. Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 c. 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 c. Monterey Jack cheese.
3. Bake at 375° F for 35 min. until light brown and bubbly.
2. Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 c. of the Monterey Jack cheese. Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 c. 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 c. Monterey Jack cheese.
3. Bake at 375° F for 35 min. until light brown and bubbly.