LAYERED MEXICANA CASSEROLE

"Layers of tortillas, chicken, salsa and cheese star in this south-of-the-border main dish."

3 cups shredded cooked chicken
2 cups Land O Lakes Sour Cream
4 ounces (1 cup) Land O Lakes Cheddar Cheese, shredded, divided use
1 (4-ounce) can chopped green chiles, drained
3/4 teaspoon ground cumin
1 (12-ounce) jar (1 1/2 cups) mild or medium salsa
5 (8-inch) flour tortillas

Heat oven to 375 degrees F.

Stir together chicken, sour cream, 3/4 cup cheese, chiles and cumin in large bowl.

Spoon 1 tablespoon salsa on one side of each tortilla. Place tortilla, salsa-side down, in greased 9 or 10- inch pie plate. Spread 1/2 cup chicken mixture on top of tortilla. Repeat with remaining tortillas and chicken mixture; top with remaining salsa.
Cover; bake for 35 to 40 minutes or until heated through. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes. Cut into wedges.

Makes 6 servings
From: Recipelink.com
Source: Creative Casseroles - Land O Lakes Recipe Collection Issue #59, February 2000