Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 8 servings
ounces boneless, skinless chicken breasts, cut into bite-size pieces
c. onion, chopped
can (15 oz.) tomato sauce
cans (4 oz. each) mild chopped green chiles
tbsp. chili powder
c. sour cream
c. Cheddar cheese, shredded
cups Monterey Jack cheese, shredded and divided
flour tortillas (10")
cups whole kernel corn, drained
Preheat oven to 375° F.
Lightly grease a 2 quart casserole dish. In a large skillet over medium heat, sauté 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° F for 35 minutes until light brown and bubbly.
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