ounces shredded cheese (Monterey Jack, cheddar, or a Mexican blend your preference)
sour cream, jalapenos, and cilantro for garnish (optional)
Serving Size: 1 (319) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 210 g36 %
Total Fat 23.4 g35 %
Saturated Fat 11 g55 %
Cholesterol 115 mg
Sodium 2516.6 mg
Dietary Fiber 8.8 g35 %
Sugars 10.8 g43 %
Protein 44.7 g
Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.
Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)
Spread one half of the jar of salsa in an ungreased 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
Top with chicken mixture; sprinkle with half of the cheese.
Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.