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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 cheesePreheat oven to 375 degrees F. Lightly grease a 2-quart casserole dish.In large skillet over medium heat, saut? 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.
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