Chicken Tortilla Casserole

Makes 8 servings.


  • 12 oz. boneless, skinless chicken breasts, cut into bite-size pieces
  • 3/4 c. onion, chopped
  • 1 Tbsp. butter
  • 1 can (15 oz.) tomato sauce
  • 2 cans (4 oz. each) mild chopped green chiles
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 c. sour cream
  • 1 c. Cheddar cheese, shredded
  • 1-1/2 c. Monterey Jack cheese, shredded and divided
  • 5 flour tortillas (10")
  • 2 c. 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.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.