Tuesday, November 13, 2012

Cinco de Mayo Chicken Casserole

Here's a comforting casserole for a cold winter's night. We made this for our class on easy chicken dishes. Though the recipe calls for cheddar cheese, there are lots of cheeses that work here: monterey jack, colby, Mexican cheese blends, or some combination of those. Great way to clean out the bits of cheese in the fridge.

Cinco de Mayo Chicken Casserole
(serves 6-8, cost is $13.25)

1 ½ pounds boneless skinless chicken breasts
16 ounces green chile salsa
1 cup sour cream
⅓ cup milk
12 6" corn tortillas
¾ pound shredded cheddar cheese

Cook chicken (either by roasting or in microwave). Cut chicken into cubes. Preheat oven to 350°F Place half the chicken in an oiled 9x13 inch pan. Spoon about half the salsa over chicken. Place sour cream in a bowl and thin it with some milk. Spoon half the sour cream mixture over the salsa and chicken. Cut the tortillas into ¼ inch strips. Top the sour cream mixture with half the tortilla strips and half the Cheddar cheese. Repeat layers, using the remaining chicken, salsa, sour cream mixture, tortilla strips, and Cheddar cheese.

Cover pan with foil and bake for 40 minutes. Remove foil and bake for about 5 minutes until cheese is golden and bubbly. Let stand for 10 minutes before serving.

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