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Chicken Tortilla Casserole
1
2 ounces boneless, skinless chicken breasts,
cut into bite−size pieces
1
3
1
1
2
1
1
1
1
5
2
cup (4 ounce) shredded Cheddar cheese
/4 cup chopped onion
tablespoon butter
(15 ounce) can tomato sauce
(4 ounce) cans mild chopped green chiles
tablespoon chili powder
teaspoon cumin
cup sour cream
1/2 cups (6 ounces) shredded Monterey jack cheese, divided
(10−inch) flour tortillas
cups whole kernel corn, drained
Lightly grease a 2−quart casserole dish.
In a large skillet over medium heat, sauté chicken and onion in butter for 8 minutes, stirring
occasionally.
Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.
Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey jack
cheese.
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. Bake at 375 degrees F for 35 minutes until light brown and
bubbly.
Serves 8.
Chicken Tortilla Casserole
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