Hands-On Time: 20 minutes
Ready In: 1 hour
Yield: 4 Servings
Ingredients
2 cups cooked, shredded dark chicken meat
12 corn tortillas, lightly toasted in a pan or over a gas burner
1 4 oz. can diced green chilies
1 1/2 cups green salsa
1 cup sour cream
1 1/2 cups shredded "Mexican blend" cheese
Directions
Preheat oven to 375 degrees. Grease an 8x8 inch casserole pan. Layer 4 corn tortillas in the bottom of the pan. Top with 1 cup of shredded chicken, half of the diced green chiles, 1/2 cup of salsa, 1/3 cup sour cream, and 1/2 cup cheese.
Add another layer of 4 corn tortillas and repeat with the same amounts of chicken through cheese. Top with 4 more tortillas, and the remaining salsa, cheese and sour cream.
Bake for 30-40 minutes, until hot and bubbly and beginning to brown.
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