Cinco De Mayo Casserole By Indulge

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 6 boneless skinless chicken breast halves
• 1 (16 ounce) jar salsa
• 1 cup light sour cream
• 1/2 cup half-and-half
• 10 corn tortillas
• 1 lb cheddar cheese
• 1/2 cup parmesan cheese

Recipe

• 1 half fill a 4-5 quart pan with water and bring to a boil over high heat, turn burner off and carefully add the chicken and cover, let stand about 20 minutes.
• 2 preheat oven to 350.
• 3 mix together sour cream and half and half in a bowl until well blended, set aside in fridge.
• 4 shred the cheddar cheese, set aside.
• 5 stack the tortills and cut them into 1 inch strips vertically then cut them in half horizontally, set aside.
• 6 make sure chicken is cooked throughout, if not, return to the pan for 10 more minutes.
• 7 when chicken is done, cut each breast into small bite size pieces.
• 8 place half the chicken in a 9x13 in baking pan.
• 9 spoon half the jar of salsa over the chicken.
• 10 spoon half the sour cream mixture over the chicken, spread around so that the sour cream and salsa coat the chicken and cover the bottom of the pan evenly.
• 11 sprinkle half the cheddar cheese over the chicken.
• 12 place the tortilla strips evenly over the chicken.
• 13 place the remaining chicken on top of the tortillas, then spread remaining salsa and sour cream mixture on top.
• 14 sprinkle remaining cheddar cheese over chicken.
• 15 top evenly with remaining tortilla strips so that the tortilla strips cover the whole top.
• 16 cover pan with foil and fold foil around the edges to seal it.
• 17 bake about 40 minutes.
• 18 remove from oven, remove the foil and discard, sprinkle parmesean cheese evenly over the top and place back in the oven for 5 minutes, until cheese is golden.
• 19 cool 10 minutes before serving.