I love this dish right now and I make it weekly to enjoy throughout the week, especially when I am in a pinch for what to make for dinner. It is so simple, but so delicious! My husband is crazy about it. It is really just a lasagna but with Mexican flavors. Instead of noodles, you use tortillas and instead of ground beef, you use shredded chicken, and well, both share the common love for cheese.
You can add all of your favorite Mexican flavors into this dish and totally make your own, personalized favorite Mexican tortilla dish. You are absolutely going to love this!
Check out what our friends over at Reluctant Entertainer had to say about this:
“Very simple ingredients, and the topping is always the best part, right? Sour cream, fresh tomatoes and cilantro, and possibly a few drops of tabasco. Layer, stack, and serve!”
I mean, she practically told you all the directions and it cannot get any simpler than that!
Ingredients
12 corn Old El Paso tortillas (6-inch)
2 1/2 cups cooked, shredded chicken (I use rotisserie)
1 can (8 ounces) chopped green chiles
2 cups Old El Paso salsa
1 1/2 cups Daisy sour cream + extra for topping
3 cups Kraft Monterey Jack cheese, shredded
Fresh cilantro
Fresh tomatoes
Instructions
Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 3/4 cup chicken, green chiles, salsa, cup sour cream, and cheese; repeat layers. Top with remaining tortillas, salsa, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.
Garnish with sour cream, fresh cilantro, and chopped fresh tomatoes.
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Quick Tip: Top with any of your favorite Mexican toppings
Thanks again to Reluctant Entertainer for this amazing recipe.