Tortilla Chicken Casserole

By cecelia26_

Ingredients

• 12 oz. boneless, skinless chicken breasts, cut into bite-sized pieces
• 3/4 cup onion, chopped
• 1 Tbs. Crystal Farms® butter
• 1 15-ounce can tomato sauce
• 2 4-ounce cans mild green chiles, chopped
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 cup sour cream
• 1 cup (4 ounces) Crystal Farms® Wisconsin Shredded Sharp Cheddar cheese
• 1 1/2 cups (6 ounces) Crystal Farms® Wisconsin Shredded Monterey Jack cheese, divided
• 5 10-inch flour tortillas
• 2 cups whole kernel corn, drained

Details

Servings 8
Adapted from crystalfarmscheese.com

Preparation

Step 1

1. Lightly grease a 2-quart casserole dish.
2. 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.
3. Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey Jack cheese.
4. 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.
5. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese.
6. Bake at 375° F for 35 minutes or until light brown and bubbly.