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Chicken Tortilla Bake |
Serves: 12
Print this Recipe
* See note below.
1 16-ounce can tomatoes peeled, drained
1/2 cup onions chopped
1/2 cup parsley packed leaves
1 4-ounce can green chilies 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 chips 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.
Chicken Tortilla Bake comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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