Creamy chicken and peppers layered with corn tortillas
Course Main Course
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Servings 9servings
Author Kate Bro
Equipment
Large Bowl
9x9 Baking Dish could also use 8x8 or 7x11
tin foil or lid for baking dish
Ingredients
12ouncescooked chickenabout 3 cups
1cupsour cream
2cupsMexican cheese blend
½cupsalsa
4ounceschopped green chiles1 can
2TBScilantro
1tspground chili powder
1/4tspcayenne pepper
86"corn tortillaseach cut into 6 wedges
Instructions
Preheat oven to 350
In a large bowl, combine chicken, sour cream, 1.5 cups of the Mexican cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
Next arrange half of the tortilla pieces in the bottom of greased 7x11 or 9x9 pan, overlapping pieces slightly to cover the surface.
Top with half of the chicken mixture, then repeat both layers.
Finally, add cheeses to top of dish and cover with foil. Bake 30 minutes covered then 30 uncovered {until top is golden and bubbly.}
Let cool 5-10 minutes before serving. Top with sour cream and/or guacamole {technically optional, but highly recommended :)}
Notes
If frozen bake at 375 degrees: 1 hour covered and 30 minutes uncovered.