Cinco De Mayo Casserole by Indulge

"A great mexican dish for any occasion. Use whatever level of salsa your tongue can handle. I first learned how to make this when I was about 14 so anyone can do it and it always tastes phenominal!"
 
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Ready In:
1hr 10mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • 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.
  • Preheat oven to 350.
  • Mix together sour cream and half and half in a bowl until well blended, set aside in fridge.
  • Shred the cheddar cheese, set aside.
  • Stack the tortills and cut them into 1 inch strips vertically then cut them in half horizontally, set aside.
  • Make sure chicken is cooked throughout, if not, return to the pan for 10 more minutes.
  • When chicken is done, cut each breast into small bite size pieces.
  • Place half the chicken in a 9x13 in baking pan.
  • Spoon half the jar of salsa over the chicken.
  • 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.
  • Sprinkle half the cheddar cheese over the chicken.
  • Place the tortilla strips evenly over the chicken.
  • Place the remaining chicken on top of the tortillas, then spread remaining salsa and sour cream mixture on top.
  • Sprinkle remaining cheddar cheese over chicken.
  • Top evenly with remaining tortilla strips so that the tortilla strips cover the whole top.
  • Cover pan with foil and fold foil around the edges to seal it.
  • Bake about 40 minutes.
  • 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.
  • Cool 10 minutes before serving.

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RECIPE SUBMITTED BY

I am an artistic person by nature and have had a passion for food from a young age. Raised in an Italian/Spanish/American home, I learned the best dishes and techniques from both sides of the Atlantic. I am famous for my creative changes to old favorites that make them beautiful to behold and exciting to eat.
 
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