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