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Chicken Tortilla Casserole Recipe
12 oz. boneless skinless chicken breasts, cut into bite size pieces (mine were already cooked thighs that I had de-boned and frozen!)
1 cup shredded Cheddar
3/4 cup chopped onion
1 TBLSP butter
1 (15 oz. ) can tomatoe sauce
2 cans (4 oz. each) mild green chilies chopped
1 TBLSP chili powder (I didn't have any so didn't use any!)
1 tsp. cumin
1 cup sour cream
1 1/2 cups shredded Monterey Jack
5 10-inch flour tortillas
2 cups whole kernal corn
In skillet, melt butter, saute onion and chicken about 8 minutes or so.
Add tomatoe sauce, chilies, chili powder, and cumin. Simmer on low 15 minutes.
Meanwhile, combine sour cream, cheddar cheese and 1 cup of Montery Jack cheese.
In a greased 2 qt casserole, place one tortilla; cover with 1/5 of chicken mix, 1/2 cup corn and 1/4 of sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and 1/2 cup remaining Monterey Jack. Bake at 375°F for 35 minutes until light brown and bubbly.
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