Ingredients: |
Ingredients: 1 pint sour cream
3 10-oz cans diced tomato and green chile (Rotel)
1 white onion finely chopped
1 cup Monterrey Jack cheese, grated
6 boneless cooked chicken breasts, cut into pieces or shredded
8-10 corn tortillas, softened in hot oil and cut in half
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Directions: |
Directions:Lightly grease a large glass casserole dish (13" X 9" or larger). Mix sour cream, tomato and chile, onion and chicken in a large bowl. Line bottom of casserole dish with tortillas, slightly overlapping. Cover with half of the chicken mixture. Add another layer of tortillas and rest of chicken mixture. Top with grated cheese. Bake 1 hour at 325ºF. Let sit 15 minutes before cutting. |
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Notes: |
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Notes: This can be prepared ahead of time and frozen. This is nice if you have time days ahead of when you want to serve this! To freeze, cover the uncooked casserole tightly with foil and put in freezer. Then, when ready to use it, allow the uncooked casserole to defrost at room temperature for two hours, then bake for 1 hour.
To soften corn tortillas in hot oil, put some vegetable oil in a saucepan and heat it up...never boil! then use tongs and put a tortilla in the oil for a minute until it softens. then using tongs take it out and put it on a stack of paper towels and blot with another paper towel. Then cut in half.
To cook boneless chicken breasts, boil them. Then cut them into pieces (or shred) before mixing it in the sour cream mixture.
Be very careful that none of the raw chicken touches your countertops or sink, and that nothing splashes when you are rinsing the chicken. Wipe off your countertops and sink with water, Clorox wipes, and water again. Use paper towels, not your sponge or your dishcloth. Use paper towels to dry your hands after washing them.
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