Chicken Tortilla Casserole
12 oz. boneless, skinless chicken breasts, cut in bite size pieces
3/4 cup chopped onion
1 tablespoon butter
1 15-oz. can tomato sauce
1 4-oz. can mild chopped chili peppers
1 tablespoon chili powder
1 teaspoon cumin
1 cup dairy sour cream
1 cup (4 oz.) shredded Wisconsin Cheddar cheese
1 cup (4 oz.) shredded Wisconsin Hot Pepper Jack cheese
5 10-inch flour tortillas
2 cups whole kernel corn, drained
1/2 cup (2 oz.) shredded Wisconsin Hot Pepper Jack cheese
Preheat oven to 375¡F. Lightly grease a 2-quart casserole dish. In large skillet
over medium heat, saute powder and cumin. Simmer over low heat for 15 minutes.
Meanwhile, in medium bowl, combine sour cream, Cheddar cheese and 1 cup Hot
Pepper Jack cheese.
Place one tortilla in casserole dish and cover with 1/5 of the chicken mixture,
¸ 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 ¸ cup Monterey Jack
Bake for 35 minutes until light brown and bubbly.
Makes 8 servings.
Tip: Hot Pepper Jack is easier to cut and shred when taken directly from
refrigeration. Measure cheese by weight, especially if it is shredded or cubed.
AUTHOR: Lori A