Chicken Tortilla Casserole Recipe

Chicken Tortilla Casserole Recipe

Ingredients:

12 oz of skinless & boneless chicken-breast; sliced into bite-size pcs
3/4 c of onion; chopped
1 can of tomato-sauce (15 oz)
1 Tbsp of chili seasoning
1 c of sourcream
5 flour-tortillas (10 inch)
1 c of shre4 oz)
Shredded cheese (Cheddar, 4 oz)
1 Tbsp of butter
2 cans of chopped mild chiles (green)
1 tsp of cumin
1 & 1/2 c of shredded cheese (Monterey-Jack); divided
2 c of drained whole-kernel corn

Instructions:

Grease lightly one 2-qt casserole. Saute onions & chicken in heated butter in large-sized skillet placed over mid-heat for about 8 mins, stir often.

You add the chiles, tomato-sauce, cumin & chili seasoning then let mixture simmer for about 15 mins over low-heat. While waiting, you combine the Cheddar, sourcream & 1 c of Monterey-Jack.

You place a tortilla into casserole then cover w/ 1/5 chicken mix, 1/2 c of corn, 1/4 sourcream mix. Do the same procedure to create more layers ending/ chicken mix, & 1/2 c Monterey-Jack.

Have it baked for about 35 mins at three hundred seventy-five degrees Fahrenheit ’til bubbly & brown.

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