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Festive Chicken Casserole




Source of Recipe


judimae at rc


List of Ingredients




2 cups light sour cream
1 can diced green chilies, drained,(7 oz)
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup green onions, chopped,(include some tender green tops)
2 garlic cloves, minced
9 corn tortillas, softened*
4 cups cooked chicken breasts, cubed (about 2 lbs)
4 cups Monterey jack cheese, grated (about 1 lb)
fresh salsa or commercially prepared salsa -- for topping

*To soften tortillas, wrap them in paper towels and microwave about 8 to 10 seconds.


Recipe



In a medium bowl, mix sour cream, chiles, paprika, cumin, salt, onions, and garlic.

In a 9-by-13-inch baking dish lightly coated with cooking spray or oil, place 3 tortillas so that they overlap slightly. In layers, add one third of the chicken, one-third of the sour cream mixture (it will not cover chicken completely), and one third of the cheese. Repeat layers 2 more times, beginning with tortillas. Cover and refrigerate several hours or overnight.

Preheat oven to 350 degrees F. Bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. Let stand 5 to 10 minutes before serving. Serve with salsa as an accompaniment.