Chicken Tortilla Casserole Recipe

Ingredients

12 oz. thick-sliced, Kretschmar Rotisserie Style Chicken Breast, cut into bite-size pieces
3/4 cup 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. cumin 1 cup sour cream
1 cup (4 oz.) shredded Kretschmar Cheddar cheese
1 1/2 cup (6 oz.) shredded Kretschmar Monterey Jack cheese, divided
5 flour tortillas (10 in.)
2 cups whole kernel corn, drained

Preparation

Step 1

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° F for 35 minutes until light brown and bubbly.