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Chicken Tortilla Casserole

Recipe Link: http://www.vernscheese.com/rec_hotpepjack1.html

List of Ingredients





12 oz. boneless, skinless chicken breasts,
cut in bite size pieces
3/4 cup chopped onion
1 tablespoon butter
1 15-oz. can tomato sauce
1 4-oz. can mild chopped chili peppers
1 tablespoon chili powder
1 teaspoon cumin
1 cup dairy sour cream 1 cup (4 oz.) shredded Wisconsin
Cheddar cheese
1 cup (4 oz.) shredded Wisconsin
Hot Pepper Jack cheese
5 10-inch flour tortillas
2 cups whole kernel corn, drained
1/2 cup (2 oz.) shredded Wisconsin
Hot Pepper Jack cheese




Recipe



Preheat oven to 375¡F. Lightly grease a 2-quart casserole dish. In large skillet over medium heat, saute powder and cumin. Simmer over low heat for 15 minutes. Meanwhile, in medium bowl, combine sour cream, Cheddar cheese and 1 cup Hot Pepper Jack cheese. Place one tortilla in casserole dish and cover with 1/5 of the chicken mixture, ¸ 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 ¸ cup Monterey Jack cheese. Bake for 35 minutes until light brown and bubbly. Makes 8 servings.
Tip: Hot Pepper Jack is easier to cut and shred when taken directly from refrigeration. Measure cheese by weight, especially if it is shredded or cubed.