Chicken Tortilla Casserole

  • Yield: 8 servings


12ounces boneless, skinless chicken breasts, cut into bite-size pieces
3/4cup chopped onion
1tablespoon butter
1 (15-ounce) can tomato sauce
2 (4-ounce) cans mild chopped green chiles
1tablespoon chili powder
1teaspoon cumin
1cup sour cream
1cup (4-ounces) shredded Wisconsin Cheddar cheese
1 1/2cups (6-ounces) shredded Wisconsin Monterey Jack cheese, divided
5 flour tortillas (10-inch)
2cups whole kernel corn, drained


  1. 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.
  2. Preheat oven to 375F.
  3. 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 35 minutes until light brown and bubbly

Recipe courtesy of the Wisconsin Milk Marketing Board

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 456 other followers