12 oz. cooked, cubed chicken breasts (about 3)
1 cup sour cream
1 cup shredded Monterrey jack cheese
1 cup shredded cheddar cheese
1/2 cup salsa
4 oz. can chopped green chiles
2 tbls. chopped fresh cilantro
1 tsp. chili powder
1/4 tsp. cayenne pepper
8 (6 inch) corn tortillas, cut into 2inch squares (do not use flour)
Preheat oven to 350 degrees. Coat 11X7 inch baking dish with cooking spray. Mix chicken, sour cream, 3/4 cup of jack cheese, 3/4 cup cheddar cheese, salsa, chilies, cilantro, chili powder, and pepper, set aside. arrange half tortillas in bottom of pan, over lapping slightly to cover bottom. Top with half chicken mixture and spread evenly. Layer remaining tortillas, spread remaining mix. Top with remaining cheese.
Cover with foil and bake for 30 minutes. Uncover and bake 30 minutes more, or until top is golden and bubbly. Let stand 5 minutes before cutting.
Topping ideas:
lettuce
cheese
sour cream
salsa
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