INGREDIENTS:
12 corn tortillas (6-inch)
2 1/2 cups cooked, shredded chicken (I use rotisserie)
1 can (8 ounces) chopped green chiles
2 cups salsa
1 1/2 cups sour cream + extra for topping
3 cups Monterey Jack cheese, shredded
Fresh cilantro
Fresh tomatoes
DIRECTIONS:
Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 3/4 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.
Recipe Source: https://reluctantentertainer.com/tortilla-chicken-pie/print/
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