Chicken Tortilla Casserole

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Wisconsin Cheese


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12 ounces boneless, skinless chicken breasts, cut into bite-size pieces

3/4 cup chopped onion

1 tablespoon butter

1 can (15 ounces) tomato sauce

2 cans (4 ounces each) mild chopped green chiles

1 tablespoon chili powder

1 teaspoon cumin

1 cup sour cream

1 cup (4 ounces) shredded Wisconsin Cheddar cheese

1 1/2 cup (6 ounces) shredded Wisconsin Monterey Jack cheese, divided

5 flour tortillas (10 inch)

2 cups whole kernel corn, drained

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