chicken tortilla casserole recipe

How To Make chicken tortilla casserole recipe

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  Chicken Tortilla Casserole Recipe 12 ounces boneless, skinless chicken breasts, cut into bite size pieces 1 cup (4 ounce) shredded Cheddar cheese 3/4 cup chopped onion 1 tablespoon butter 1 (15 ounce) can tomato sauce 2 (4 ounce) cans mild chopped green chiles 1 tablespoon chili powder 1 teaspoon cumin 1 cup sour cream 1 1/2 cups (6 ounces) shredded Monterey jack cheese, divided 5 (10 inch) flour tortillas 2 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.
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