Tuesday, November 3, 2009


This is too easy not to cook.


1 (8 ounce) container of sour cream
1 (7 oz) can salsa verde
12 corn tortillas
2 (10 oz) cans chunk chicken in water
8 ounces shredded low fat Colby/Monterey Jack blend (or cheddar)

Preheat oven to 350º.   Coat a 9 x 14 inch baking pan with cooking spray. 

Empty sour cream and salsa verde into mixing bowl. Using spatula, blend together cream and salsa. Set aside.

Line pan with 6 tortillas. Don’t worry if they do not cover pan completely.  It is ok to overlap tortillas. It is ok if they break or tear, just try to make it as even as possible.

Empty a can of chicken (including broth) onto tortilla layer. With fingers, crumble chicken until it is shredded and distribute evenly over tortillas

Pour half of sour cream/salsa mixture over chicken, distributing it in dollops evenly across the chicken. Spread smooth with spatula.  Sprinkle half of cheese over top.  Repeat layers.

Cover with aluminum foil and bake for 30 minutes.  During last 10 minutes, remove foil to let cheese brown.  Remove from oven and let set for 10 minutes before cutting.  Top with more salsa and cilantro, if desired.

Hint:  add corn, chopped tomatoes

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