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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a great casserole for a pot luck or party because all of the preparation can be done in advance. I like to put this in the oven on time bake so it is ready for us to eat when we come home from soccer practice! Ingredients:
2 cups light sour cream |
1 (7 ounce) can diced green chilies, drained |
1/2 teaspoon paprika |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/2 cup chopped green onion, including some tender green tops |
2 garlic cloves, minced |
9 corn tortillas, softened (wrap in paper towels and microwave for 25-30 seconds) |
4 cups cooked chicken breasts, cubed (about 2 pounds) |
4 cups monterey jack cheese (about 1 pound) |
your favorite fresh salsa |
Directions:
1. In medium bowl, mix sour cream, chilies, paprika, cumin, salt, onions and garlic.
2. In 9 x 13-inch baking dish lightly coated with cooking spray, place 3 tortillas so that they overlap slightly.
3. In layers, add one third of the chicken, one third of the sour cream mixture (it will not cover chicken completely), and one third of the cheese.
4. Repeat layers 2 more times.
5. Cover and refrigerate several hours or overnight.
6. Preheat oven to 350°F.
7. Bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes.
8. Let stand 5 to 10 minutes before serving.
9. Serve with salsa.
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