Cinco De Mayo Casserole by Indulge

Recipe by Chef_Indulge
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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