Serves: 8 Carbs Per Serving : 4
Prep Time: 1-2 hours Effort: Average
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 chilies, seeded
2 lg tomatoes 1/4 cup onion
1 teasp. oregano, chopped 1/4 cup cilantro, chopped
1 cup (or more) chicken stock 1 Tablespoons olive oil
How to Prepare:
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 Sauté pan, heat olive oil and add tomatoes, chilies, onion,
garlic, 1/2 cilantro and the oregano. Sauté 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 Sauté 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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