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Chicken Tortilla Casserole
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 25 Min. Cook Time: 53 Min. What you need:
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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 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. |
