Creamy Chicken Tortilla Bake

 Ingredients

• 1 tablespoon butter
• ½ cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• ¼ teaspoon ground cumin
• 8 (6 inch) corn tortillas
• 2 (4 ounce) cans chopped green chiles, drained
• 3 cups cubed, cooked chicken
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

1. Grease a 9x12-inch microwave-safe baking dish; set aside.
2. Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender and translucent, about 5 minutes. Mix in condensed soup, sour cream, and cumin until well combined.
3. Place 4 tortillas in a layer into the bottom of the prepared dish. Top with 1 can green chiles, 1 1/2 cups chicken, 1/2 of the condensed soup mixture, 1/2 of the Cheddar cheese, and 1/2 of the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
4. Cook in the microwave on high until casserole is bubbling and cheese topping is melted, about 10 minutes.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
8
Yield:
1 (9x12-inch) dish