Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 8 servings
Ingredients
12
ounces boneless, skinless chicken breasts, cut into bite-size pieces
3/4
c. onion, chopped
1
tbsp. butter
1
can (15 oz.) tomato sauce
2
cans (4 oz. each) mild chopped green chiles
1
tbsp. chili powder
1
tsp. cumin
1
c. sour cream
1
c. Cheddar cheese, shredded
1-1/2
cups Monterey Jack cheese, shredded and divided
5
flour tortillas (10")
2
cups whole kernel corn, drained
Directions
Preheat oven to 375° F.
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° F for 35 minutes until light brown and bubbly.
