"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Tortilla Casserole Recipe

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This recipe for Chicken Tortilla Casserole, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian and Jaclyn Heinrichs
Added: Wednesday, July 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 tsp each salt and pepper
1 Tbsp vegetable oil
2 green onions, chopped
1 sweet green pepper, chopped
1 tsp chili powder
1/4 tsp ground cumin
1 can (19oz) stewed tomatoes
4 oz cream cheese, cubed
1 cup corn
10 tortillas
1/2 cup shredded Monterey Jack cheese
1 lb boneless, skinless chicken breasts

Directions:
Directions:
Cut chicken into strips. Sprinkle with salt and pepper. In non-stick skillet, heat 1/2 of oil over medium heat. Cook chicken until browned and no longer pink inside. Transfer to bowl. Heat remaining oil in skillet over medium heat. Cook onions, green pepper, chili powder, and cumin, stirring occasionally for about 5 minutes until onions have softened. Add tomatoes. Cook, stirring for 5 minutes. Stir in cream cheese until blended. Add to chicken along with corn. Meanwhile, break or cut tortillas into small pieces. Spread half of them in greased 8" square baking dish. Spoon half of the chicken mixture over torillas. Repeat layers. Sprinkle with cheese. Cover and bake at 350 for approximately 35 minutes until bubbly. Uncover and broil for 2 minutes until cheese is golden.

 

 

 

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