INGREDIENTS
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12 oz. boneless, skinless chicken breasts, cut into bite-size pieces
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3/4 cup onion, chopped
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1 Tbsp. butter
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1 can (15 oz.) tomato sauce
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2 cans (4 oz. each) mild chopped green chiles
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1 Tbsp. chili powder
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1 tsp. cumin
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1 cup sour cream
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1 cup (4 oz.) Cheddar cheese, shredded
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1-1/2 cups (6 oz.) Monterey Jack cheese, shredded and divided
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5 flour tortillas (10")
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2 cups whole kernel corn, drained