Chicken Tortilla Casserole Recipe

Chicken Tortilla Casserole Recipe

Ingredients

• 2 or 3 whole chicken breasts
• About 15 corn tortillas
• 1 onion, chopped
• 1 small can green chiles, chopped
• 2 cups grated Monterey jack cheese
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 soup can water or chicken broth
• 1 clove garlic
• 12 ounces boneless, skinless chicken breasts,
• cut into bite-size pieces
• 1 cup (4 ounce) shredded Cheddar cheese
• 3/4 cup chopped onion
• 1 tablespoon butter
• 1 (15 ounce) can tomato sauce
• 2 (4 ounce) cans mild chopped green chiles
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 cup sour cream
• 1 1/2 cups (6 ounces) shredded Monterey jack cheese, divided
• 5 (10-inch) flour tortillas
• 2 cups whole kernel corn, drained

Method

1. Cook chicken in water until tender; remove skin; cut or shred into bite size pieces
2. Mix onion, chiles, soups, water or broth and garlic together with chicken in saucepan
3. Bring to boil; then remove from heat
4. Cut tortillas into 1-inch pie shaped pieces
5. Layer tortillas, chicken soup mixture and cheese alternately to make 6 layers in a large casserole
6. Bake 45 minutes, uncovered, at 350 degrees F
7. Lightly grease a 2-quart casserole dish
8. In a large skillet over medium heat, saute chicken and onion in butter for 8 minutes, stirring occasionally
9. Stir in tomato sauce, chiles, chili powder and cumin
10. Simmer over low heat for 15 minutes
11. Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey jack cheese
12. 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
13. Repeat layers three more times
14. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese
15. Bake at 375 degrees F for 35 minutes until light brown and bubbly

Serves 8

Full List of Chicken Recipes
Full List of Poultry Recipes