Saturday, May 30, 2009

Chicken Tortilla Casserole

Here is a recipe from my friend Mary. She said she didn't think it was contest worthy, but it looks pretty good to me.

4 fresh or frozen skinless, boneless chicken breasts
1 can chicken broth
2 cans low fat cream of chicken soup
1 cup low fat sourcream
1 T cumin
shredded monterey jack cheese w/ jalapenos (pepper jack cheese)
tortilla chips
3-4 small tomatoes, chopped

Poach 4 chicken breasts in chicken broth seasoned with oregano, salt, pepper, garlic, and parsley to taste for 15 minutes.

Mix the following in a bowl: 2 cans of cream of chicken soup, 1 cup of sour cream, and 1 tablespoon of cumin.

Put chicken and contents of bowl into casserole dish. Sprinkle layer of Monterey jack cheese with jalapenos. Cover and bake for 30 minutes at 350 degrees. Then remove from oven and sprinkle crumbled tortilla chips (I like the restaurant -style ones for this dish) and chopped tomatoes (about 3 or 4.) Then bake uncovered for 10 minutes.

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