12 corn tortillas, 6-inch
2 ½ cups cooked, shredded chicken
1 can (8 oz) chopped green chiles
2 cups salsa
1 ½ cups sour cream and extra for topping
3 cups Monterey Jack cheese, shredded
fresh cilantro
fresh tomatoes
- Preheat oven to 375 degrees. In an 8-inch square baking
dish, layer 4 tortillas, ¾ cup chicken, green chiles, salsa, cup
sour cream, and cheese; repeat layers. Top with remaining
tortillas, salsa, and cheese, Bake until top is browned and
bubbling, 30 to 40 minutes.
- Garnish with sour cream, fresh cilantro, and chopped fresh
tomatoes.
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