Ingredients
- 307 grams tortillas (10 tortillas, cut into strips, 8-inch)
- 1 tablespoon oil (vegetable oil)
- 8 ounces cooked chicken breast (cut into bite-size pieces, precooked)
- 16 ounces salsa verde(green)
- 4 ounces diced green chiles
- 3 tablespoons cilantro
- 1/2 teaspoon oregano
- 4 garlic cloves, finely chopped
- 1/4 teaspoon ground cumin
- 3 cups cheddar cheese, grated
- 1 3/4 cups chicken stock
- 1 cup Parmesan cheese, freshly grated
- Serve with
- 1 1/2 cups sour cream
- 3 to 5 scallions, thinly sliced
- Pickled chilies
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Pour the stock over the top, then sprinkle with the Parmesan cheese.
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Step 4: Bake in the oven at the same temperature for 30 minutes, or until heated through and the cheese is lightly golden in places.
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Step 5: Serve with a dollop of sour cream, scallions, and pickles chiles to taste.
We hope you enjoy this recipe!
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