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CarbsPerServing:
4
Effort:
Easy
Ingredients:
1 whole chicken, cooked/deboned 5 tortillas cut into strips
1 cup shredded cheddar cheese 1/2 cup Monterey jack
1/2 cup sour cream 1 clove garlic, chopped2 serrano chilis,
seeded
2 lg tomatoes 1/4 cup onion
1 teasp. oregano, chopped 1/4 cup cilantro, chopped
1 cup (or more) chicken stock 1 tblsp olive oil
Direction:
Boil chicken in water, remove
when cooked, debone and cut into lg pieces. Cut tortillas into
strips and deep fry till golden, drain, set aside. In large
saute pan, heat olive oil and add tomatoes, chilis, onion,
garlic, 1/2 cilantro and the oregano. Saute till all is cooked
and little juice remains. Do not burn. Add the chicken stock
and cook longer to meld flavors. Place all in blender and
puree. Return to the saute pan and simmer with more stock into
a nice thick sauce. Set aside. In layers, place the tortilla
strips, chicken, cheeses into a 9x13 pan. Add the sour cream
in dollops, the cheeses and remaining cilantro. Cover with the
sauce and top with more of the shredded cheeses. Bake at 350
till hot, bubbly and the cheese on top is lightly browned.
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For
Details about Ingredients , check your nearest American Store
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