Chicken Tortilla Casserole

I prepared this recipe last week. It's a pretty simple weeknight recipe, but I think it could have been better if prepared the night before and baked the next day. It could also stand the addition of a can of black beans, rinsed, and added when you add the corn and some fresh green onion added as a garnish would be good. This recipe comes from Tables of Content from the Junior League of Birmingham, Alabama. My friend, Stacey, gave me the book and this is the first recipe that I have attempted from it. It's one that I would make again.



Chicken Tortilla Casserole


1 Tbsp. butter
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1/4 cup chopped onion
1 garlic clove, minced
1 (15 oz) can tomato sauce
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chiles
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 cups sour cream
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
15 (6 inch) corn tortillas
2 cups frozen corn, thawed
1 cup shredded cheddar cheese
Chopped fresh cilantro for garnish



Melt butter in a large skillet over medium heat; add chicken, onion and garlic. Saute 8 minutes. Stir in tomato sauce, green chiles, chili powder, cumin, salt and pepper and reduce heat to low. Simmer 15 minutes, stirring occasionally.

Preheat oven to 375. Combine the sour cream, 2 cups of Cheddar, Montery Jack and 1/4 cup cilantro in a bowl and mix well. Line the bottom of a lightly greased 2 1/2 to 3 qt. baking dish with 1/3 of the tortillas, tearing as needed to completely cover bottom. Layer with 1/3 of the chicken mixture, 1/3 of the corn and 1/3 of the sour cream mixture. Repeat the process 2 more times. Sprinkle with 1 cup of Cheddar cheese and bake for 25 minutes or until cheese melts. Let stand for 10 minutes before serving. Garnish with chopped cilantro.