Recipes from Mexico :: Mexican Main Dishes Poultry
Posted by kdipaolo at recipegoldmine.com 6/28/01 6:02:25 am
12 oz. boneless, skinless chicken
breasts, cut into bite size pieces
3/4 c. chopped onion
1 Tbsp. butter
1 (15 ounce) can tomato sauce
1 (4 ounce) can mild chopped chile peppers
1 Tbsp. chili powder
1 tsp. cumin
1 c. dairy sour cream
1 c. (4 ounce) shredded Wisconsin Cheddar cheese
1 c. (4 ounce) shredded Wisconsin hot pepper jack cheese
5 (10-in. flour tortillas
2 c. whole kernel corn, drained
1/2 c. (2 ounce) shredded Wisconsin hot pepper jack cheese
Preheat oven to 375 degrees fahrenheit. Lightly grease a 2-quart casserole dish.
In large skillet over med. heat, sauté first seven ingredients. Simmer over low heat for 15 mins.
Meanwhile, in med. bowl, combine sour cream, Cheddar cheese and 1 c. hot pepper jack cheese. Place one tortilla in casserole dish and cover with 1/5 of the chicken mixture, c. corn and 1/4 of the sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and c. Monterey jack cheese. Bake for 35 mins. 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.
