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TORTILLA TRAFFIC JAM




Source of Recipe


Internet


List of Ingredients




2 tablespoons olive oil
1 cup minced onion
1/4 cup green bell pepper, small dice
1/4 cup red bell pepper, small dice
1 tablespoon minced garlic
3 cups tomato salsa
1-4 ounce can green chilies, chopped
4 cups tortilla chips (i.e.-Tostitos)
2 pounds boneless, skinless chicken breast meat, seasoned with 2 teaspoons Emeril's South West Blend and baked
2 cups sour cream
1/2 cup green onions, chopped
2 cups Monterey Jack cheese, grated
1 cup Cheddar cheese, grated

Recipe



1. Pre-heat oven to 375 degrees F. In a medium-size saute pan set over a medium-high heat, add the olive oil. Once the oil is hot, add the onions, green peppers, and red peppers to the pan and sweat for 4-5 minutes, or until the vegetables are tender. Add the garlic to the pan and saute for 1 minute. Remove from the heat and let cool.

2. In a medium-size mixing bowl, add the salsa, green chilies, and the sauteed onions and peppers. Set aside for the casserole.

3. Sprinkle 2 cups of the corn chips in the bottom of a casserole.

4. Dice the baked chicken breast into 1/2 inch pieces. Add half the chicken to the casserole and cover with 1 1/2 cups of the salsa. Place 1 cup of sour cream on top of the salsa and sprinkle 1/4 cup of the green onions on top of the sour cream. Spread 1 cup of the grated Monterey Jack cheese and 1/2 cup of the Cheddar over the sour cheese. Repeat the layering process finishing with the grated cheese.

5. Place the casserole in the oven. and bake for 45 minutes and remove. Let cool for 10 minutes before serving.