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Ingredients Jump to Instructions ↓

  1. 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces

  2. 3/4 cup chopped onion

  3. 1 tablespoon butter

  4. 1 (15-ounce) can tomato sauce

  5. 2 (4-ounce) cans mild chopped green chiles

  6. 1 tablespoon chili powder

  7. 1 teaspoon ground cumin

  8. 1 cup sour cream

  9. 1 cup (4 ounces) shredded Wisconsin cheddar cheese

  10. 1 1/2 cup (6 ounces) shredded Wisconsin Monterey Jack cheese - divided use

  11. 5 (10-inch) flour tortillas

  12. 2 cups whole kernel corn, drained

Instructions Jump to Ingredients ↑

  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. Meanwhile, in a medium bowl, combine sour cream, cheddar cheese and 1 cup of the Monterey Jack cheese.

  3. 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.

  4. Bake at 375°F (190°C). for 35 minutes until light brown and bubbly.

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