April 19, 2017
Main Dish, Poultry, Chicken,
Dairy, Cheese, Cheddar, Mexican, Cinco de Mayo, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Cooked Chicken or Beef, Cooked Chicken, Spices, Boneless Pieces more
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"Found this in an old Mexican cookbook. This dish makes a perfect midweek supper. Use tortilla chips instead of baking the tortillas, if you prefer. I like using flour tortillas cooked in a wok."
Preheat the oven to 375°F. Place the tortilla strips in a roasting pan and toss with the oil, then bake for 30 minutes, or until crisp and golden.
Arrange half the chicken in a 9X13-inch pan, then sprinkle with half the salsa, green chiles, cilantro, oregano, garlic, cumin, and some of the Cheddar cheese. Repeat these layers and top with the tortilla strips.
Pour the stock over the top, then sprinkle with the Parmesan cheese.
Bake in the oven at the same temperature for 30 minutes, or until heated through and the cheese is lightly golden in places.
Serve with a dollop of sour cream, scallions, and pickles chiles to taste.
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