Recipe Category: Chicken
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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
- Cook chicken in water until tender; remove skin; cut or shred into bite size pieces
- Mix onion, chiles, soups, water or broth and garlic together with chicken in saucepan
- Bring to boil; then remove from heat
- Cut tortillas into 1-inch pie shaped pieces
- Layer tortillas, chicken soup mixture and cheese alternately to make 6 layers in a large casserole
- Bake 45 minutes, uncovered, at 350 degrees F
- Lightly grease a 2-quart casserole dish
- In a large skillet over medium heat, saute 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 degrees F for 35 minutes until light brown and bubbly
Serves 8

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