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Chicken Tortilla Casserole
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
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.
Chicken Tortilla Casserole
Posted by kdipaolo at recipegoldmine.com 6/28/01 6:02:25 am
12 ounces boneless, skinless chicken
breasts, cut into bite size pieces
3/4 cup chopped onion
1 tablespoon butter
1 (15 ounce) can tomato sauce
1 (4 ounce) can mild chopped chile peppers
1 tablespoon chili powder
1 teaspoon cumin
1 cup dairy sour cream
1 cup (4 ounce) shredded Wisconsin Cheddar cheese
1 cup (4 ounce) shredded Wisconsin hot pepper jack cheese
5 (10-inch flour tortillas
2 cups whole kernel corn, drained
1/2 cup (2 ounce) shredded Wisconsin hot pepper jack cheese
Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole dish.
In large skillet over medium heat, sauté first seven ingredients. 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.
