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Enjoy this recipe from Rush-Hour Recipes Cookbook.
Submitted by: Sharon Gutierrez from Escondido, CA
1/2 c. oil
10 corn tortillas, cut into 1/2-inch strips
Optional: salt to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese
2 c. cooked chicken, shredded
28-oz. can mild chile verde sauce, divided
Heat oil in a skillet over medium heat, until hot. Cook tortilla strips, a few at a time, just until crispy. Drain tortilla strips on paper towels; sprinkle with salt, if desired. Mix cheeses in a bowl; set aside. Spray a 13"x9" baking pan with non-stick vegetable spray. Layer half of the tortilla strips in pan; top with chicken, one cup sauce and one cup cheese mixture. Press layers gently down into pan. Repeat layering with remaining tortilla strips, sauce and cheese. Bake, uncovered, at 350 degrees for about 30 minutes, or until cheese is melted and golden. Makes 6 to 8 servings. | |
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Heat oil in a skillet over medium heat, until hot. Cook tortilla strips, a few at a time, just until crispy. Drain tortilla strips on paper towels; sprinkle with salt, if desired. Mix cheeses in a bowl; set aside. Spray a 13"x9" baking pan with non-stick vegetable spray. Layer half of the tortilla strips in pan; top with chicken, one cup sauce and one cup cheese mixture. Press layers gently down into pan. Repeat layering with remaining tortilla strips, sauce and cheese. Bake, uncovered, at 350 degrees for about 30 minutes, or until cheese is melted and golden. Makes 6 to 8 servings. |
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