Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Boneless skinless chicken |
\N \N | Breast halves |
1 quart | Water |
2 \N | Cloves garlic bruised |
2 \N | Green onions |
1 \N | Jar green salsa |
1 pint | Light sour cream |
½ cup | Half and half |
½ pounds | Sharp cheddar cheese, |
\N \N | Shredded |
12 \N | Corn tortillas cut in |
\N \N | Strips |
Preheat oven to 350ø.
Bring water to boil in a large pan; add chicken along with the garlic and green onions. Turn off the heat, cover and let stand for 15-25 minutes, or until the meat is cooked through. When cool enough to handle, shred or cube meat.
Slice tortillas into even strips; set aside. Shred cheese; set aside. Stir together light sour cream and half and half; set aside.
Lightly spray a 9" x 13" baking pan with non-stick cooking spray. Layer ½ the chicken, ½ the salsa, ½ the sour cream & half and half mixture, ½ the tortilla strips and ½ the cheese; repeat the layers. Bake for 20 minutes, or until hot and bubbly.
Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:56:18 -0600 From: Ilene Warfield <ilenewar@...>