Sunday, May 5, 2013

Chicken Tortilla Layer

This Chicken Tortilla Layer recipe is so easy, tastes good and is a perfect dinner meal for Cinco de Mayo!

I love chicken because it is economical and more nutritious than red meat (containing only 17% fat and is a source of protein, Vitamin A, thiamine, riboflavin, niacin, iron, phosphorus, and calcium).  

Chicken is so versatile.  By adding certain ingredients it gets transformed into something so exotic.  I've been making this recipe for a long time.  It started when my youngest child had a project to create something for a Spanish class.   We were experimenting on a regular chicken recipe and ta da - our own Latin version of a chicken recipe just by adding tortillas, chili and salsa.

Sauce Mixture
1 small can chicken cream of chicken
1 small can cream of mushroom
1 can chilli (optional)
 3/4 of 24 oz bottle of Pace Picante Mild Sauce
1 small chopped onion
2  cups Mexican cheese (4 cheese or Cheddar Jack)

Mix together, set aside.

Other Ingredients
1 large bag of Corn Tortilla Strips by Mission  (as many as you like). 
2 cups  Mexican Cheese (or 1 cup Jack Monterey and 1 cup cheddar cheese)

Preheat oven to  350 degrees.
  • Wash 6-8 skinless chicken breasts. Pat dry and place in an oblong pan sprayed with cooking spray.
  • Top the chicken with the sauce mixture.
  • Layer with tortillas strips (enought to cover the whole dish).
  • Top it off with 2 remaining cups of cheese.
  • Layer it with more tortillas. If you like more crunch then add more tortilla strips.
  • Bake at 350 degrees for 45 - 50 minutes.

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