Amount Measure Ingredient Preparation Method
1 pound boneless skinless chicken breast halves
1 quart water
2 cloves garlic bruised
2 green onions
1 jar salsa green
1 pint light sour cream
1/2 cup half and half
1/2 pound sharp cheddar cheese shredded
12 corn tortillas cut in strips
Preheat oven to 350 .
Bring water to boil in a large pan; add chicken along with the garlic
and green onions. Turn off the heat, cover and let stand for 15-25
minutes, or until the meat is cooked through. When cool enough to
handle, shred or cube meat.
Slice tortillas into even strips; set aside. Shred cheese; set aside.
Stir together light sour cream and half and half; set aside.
Lightly spray a 9" x 13" baking pan with non-stick cooking spray.
Layer 1/2 the chicken, 1/2 the salsa, 1/2 the sour cream & half and
half mixture, 1/2 the tortilla strips and 1/2 the cheese; repeat the
layers. Bake for 20 minutes, or until hot and bubbly.
Notes: Perfect for when you just don't have the time to prepare
individually rolled chicken enchiladas. Also a good pot-luck dish.
