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.