Salsa Verde Chicken Recipe
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Ingredients: |
Ingredients: Leftover chicken breast cubed White Corn Tortillas - 3 per person Shredded Soft white cheese or Mozzarella Green Salsa Verde
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Directions: |
Directions:Heat tortillas 1 or 2 at a time in fry pan just until soft. Dip both sides in Salsa Verde and stack on plastic cutting board Until all tortillas are warmed and dipped in green salsa Verde. Then cut through tortillas with wide knife. Cutting stacked tortillas like a pizza into 8 pieces per tortillas.
Grease baking dish with butter. Using half the tortillas make a single layer of Tortillas, barely overlapping, in bottom of baking dish— or pie dish if you’re making enough for 2 people.
Add a layer of cubed chicken. Cover with 1/2 the shredded cheese. Cover with remaining layer of tortillas. Pour additional salsa Verde over too. The more you put on the spicy it will be. Cover with remaining shredded cheese. Bake at 350° until cheese is melted then let’s sit in oven 10 minutes |
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Personal
Notes: In Cabo I use Soriano’s fresh corn white corn tortillas and shredded Chihuahua cheese
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