Chicken Tortilla Casserole
Servings: 8
12 ounces boneless, skinless chicken breasts,
cut into bite-size pieces
3/4 cup chopped onion
1 tablespoon butter
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) mild chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 cup sour cream
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
1 1/2 cups (6 ounces) shredded Wisconsin Monterey
Jack cheese, divided
5 flour tortillas (10 inch)
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.
Recipe and photograph courtesy of 2008 Wisconsin Milk Marketing Board, Inc.
12 ounces boneless, skinless chicken breasts,
cut into bite-size pieces
3/4 cup chopped onion
1 tablespoon butter
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) mild chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 cup sour cream
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
1 1/2 cups (6 ounces) shredded Wisconsin Monterey
Jack cheese, divided
5 flour tortillas (10 inch)
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.
Recipe and photograph courtesy of 2008 Wisconsin Milk Marketing Board, Inc.
This recipe comes from www.recipegoldmine.com
If anyone has a recipe they'd like to see featured on our blog, or photos of something they've made inspired by our blog, email Januari at januari@dunayortho.com.
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