Tortilla Chicken Casserole

• 1 lb boneless skinless chicken breast, cut into 1 1/2" pieces
• 3 cloves garlic, minced
• 3/4 cup onion, chopped
• vegetable oil cooking spray
• 1 (7 ounce) can sweet kernel corn
• 1 (19 ounce) can tomato sauce
• 1 cup red pepper, chopped
• 2 jalapeno peppers, finely chopped (optional)
• 1 teaspoon ground cumin
• 2 tablespoons hot chili sauce (Use more or less it's up to you)
• 1/4 teaspoon allspice
• 1 tablespoon fresh cilantro, chopped
• salt and pepper
• 3 roma tomatoes, chopped
• 1 1/2 cups monterey jack cheese or 1 1/2 cups mozzarella cheese, grated
• 9 tortillas (I use corn but use your favorite, the number of tortillas depends on the size of your tortillas, you)

1. Lightly grease 8'x11 1/2' casserole dish
2. Spray a non stick skillet with vegetable oil and brown the chicken along with the garlic & onions.
3. Remove from skillet.
4. Add corn, red pepper, jalapenos and warm through.
5. Add Tomato sauce, cumin, cilantro, hot sauce, all spice, salt & pepper, bring to a simmer.
6. Add tomatoe & return the chicken to the skillet, stir, bring to a simmer.
7. Line the greased pie plate with 3 tortillas.
8. Pour in half the chicken mixture & top with half the cheese.
9. Cover with 3 more tortillas.
10. Pour in the remaining sauce, top with 3 more tortillas.
11. Sprinkle the top with the remaining cheese.
12. Bake in 350F oven for apprx 25 minutes or until the casserole is heated through the cheese has melted and is nicely browned.
13. Let it rest 5 minutes, Slice & serve.

chicken breast, garlic, onion, vegetable oil cooking spray, sweet kernel corn, tomato sauce, red pepper, peppers, ground cumin, hot chili sauce, allspice, fresh cilantro, salt, roma tomatoes, cheese, tortillas

Taken from www.food.com/recipe/tortilla-chicken-casserole-52450 (may not work)