| Chicken Tortilla Casserole 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces 1 cup (4-ounces) shredded Wisconsin Cheddar cheese 3/4 cup chopped onion 1 tablespoon butter 1 can (15-ounces) tomato sauce 2 cans (4-ounces each) mild chopped green chilies 1 tablespoon chili powder 1 teaspoon cumin 1 cup sour cream 1-1/2 cup (6-ounces) shredded Wisconsin Monterey Jack cheese, divided 5 10-inch flour tortillas 2 cups whole kernel corn, drained 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. 3. Stir in tomato sauce, chilies, chili powder and cumin. Simmer over low heat for 15 minutes. 4. Meanwhile, in a medium bowl, combine sour cream, cheddar cheese and 1 cup of the Monterey Jack cheese. 5. 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. |
