Prep 25 mins
Cook 45 mins
A great mexican dish for any occasion. Use whatever level of salsa your tongue can handle. I first learned how to make this when I was about 14 so anyone can do it and it always tastes phenominal!
- 6 boneless skinless chicken breast halves
- 1 (16 ounce) jar salsa
- 1 cup light sour cream
- 1⁄2 cup half-and-half
- 10 corn tortillas
- 1 lb cheddar cheese
- 1⁄2 cup parmesan cheese
- Half fill a 4-5 quart pan with water and bring to a boil over high heat, turn burner off and carefully add the chicken and cover, let stand about 20 minutes.
- Preheat oven to 350.
- Mix together sour cream and half and half in a bowl until well blended, set aside in fridge.
- Shred the cheddar cheese, set aside.
- Stack the tortills and cut them into 1 inch strips vertically then cut them in half horizontally, set aside.
- Make sure chicken is cooked throughout, if not, return to the pan for 10 more minutes.
- When chicken is done, cut each breast into small bite size pieces.
- Place half the chicken in a 9x13 in baking pan.
- Spoon half the jar of salsa over the chicken.
- Spoon half the sour cream mixture over the chicken, spread around so that the sour cream and salsa coat the chicken and cover the bottom of the pan evenly.
- Sprinkle half the cheddar cheese over the chicken.
- Place the tortilla strips evenly over the chicken.
- Place the remaining chicken on top of the tortillas, then spread remaining salsa and sour cream mixture on top.
- Sprinkle remaining cheddar cheese over chicken.
- Top evenly with remaining tortilla strips so that the tortilla strips cover the whole top.
- Cover pan with foil and fold foil around the edges to seal it.
- Bake about 40 minutes.
- Remove from oven, remove the foil and discard, sprinkle Parmesean cheese evenly over the top and place back in the oven for 5 minutes, until cheese is golden.
- Cool 10 minutes before serving.