Serves: 12
Total Calories: 315

* See note below.
1 (16-ounce) can tomato peeled, drained
1/2 cup onion chopped
1/2 cup parsley packed leaves
1 (4-ounce) can green chili diced, drained
2 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon sugar
3 cups chicken cubed cooked
2 cups sour cream
1 (8-ounce) bag tortilla chip coarsely crushed (about 3 1/2 cups crushed)
12 ounces Monterey Jack cheese shredded (about 3 cups)
Salsa or taco sauce
sour cream Dairy

* Preparation Time: 15 minutes Storage Time: Up to 24 hours Baking Time: 1 1/4 hours Place tomatoes, onion, parsley, green chilies, garlic, salt and sugar in a blender container. Cover and blend until smooth.

In a shallow 2 1/2 -quart baking dish, layer half of the chicken, half of the sauce, half of the sour cream, half of the chips and 2 cups of the cheese. Repeat layering, ending with remaining 1 cup cheese. Cover and refrigerate up to 24 hours.

Bell: Bake, covered, in a preheated 350° oven for 1 hour. Uncover and bake 15 minutes longer or until bubbly and browned on the edges.

Cut chicken mixture into squares and serve with salsa or taco sauce and sour cream.

Nutritional Facts:

Serves: 12
Total Calories: 315
Calories from Fat: 148

More Recipes from the Make Ahead Cookbook:
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Cheesy Fettuccini
Chicken And Biscuits
Chicken Tortilla Bake
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Deluxe Tuna Tetrazzini
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Easy Italian-Style Fish
Egg And Spinach Dinner
Egg Salad Crepes
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Garden Stuffed Potatoes
Halibut Pacifica
Individual Ham Loaves
Italian Vegetable Pie
Knife And Fork Pizzas
Meatballs
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Mexicali Meatballs
Mexican Rice and Vegetables
Nacho Chicken
Oven-Fried Sesame Chicken
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