Chicken Tortilla Casserole
Courtesy of Wisconsin Milk Marketing Board 6 Servings • 25 Min. Prep Time • 53 Min. Cook Time| Ingredients |
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| 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 |
Directions:
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.
