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Tortilla Chicken Casserole
This one-dish dinner recipe is just the kind of hearty, warm casserole that's perfect for the whole family. Shredded Cheddar and Monterey Jack cheeses in one delicious dish.

Ingredients
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- 12 oz. boneless, skinless chicken breasts, cut into bite-sized pieces
- 3/4 cup onion, chopped
- 1 Tbs. Crystal Farms® butter
- 1 15-ounce can tomato sauce
- 2 4-ounce cans mild green chiles, chopped
- 1 Tbs. chili powder
- 1 tsp. cumin
- 1 cup sour cream
- 1 cup (4 ounces) Crystal Farms® Wisconsin Shredded Sharp Cheddar cheese
- 1 1/2 cups (6 ounces) Crystal Farms® Wisconsin Shredded Monterey Jack cheese, divided
- 5 10-inch flour tortillas
- 2 cups whole kernel corn, drained

Cooking Instructions
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1. Lightly grease a 2-quart casserole dish. 2. 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. 3. Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey Jack cheese. 4. 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. 5. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese. 6. Bake at 375° F for 35 minutes until light brown and bubbly. Adapted recipe from the Wisconsin Milk Marketing Board.

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