You may also like
Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 1 Tablespoon Olive Or Vegetable Oil
- 2 whole Boneless, Skinless Chicken Breast Halves
- 1 pinch Salt And Pepper, to taste
- 1 container (8 Oz. Size) Sour Cream
- 1 jar (8 Oz. Jar) Salsa
- 1/2 cups Onion, finely chopped
- 1 can (10 Oz. Size) Condensed Cream Of Chicken Soup
- 1 can (8 Oz. Size) Chili Beans, Drained
- 8 whole (9 Inch) Flour Tortillas, Cut Into Strips
- 4 cups Shredded Cheddar Cheese
Method
- Heat the oil in a skillet over medium heat.
- Season the chicken breast with salt and pepper and cook in the pan until browned on both sides and cooked through.
- Remove the chicken from the pan and allow to cool to room temperature.
- Using a fork and knife, shred or cut the chicken into small pieces.
- Preheat the oven to 375 degrees F.
- Combine sour cream, salsa, onion, cream of chicken soup and chilli beans.
- Layer the bottom of a 9x9 inch glass baking dish with 1/4 of the tortilla strips.
- Top with 1/3 of the chicken, 1/3 of the sour cream mixture and then 1/4 of the cheese.
- Repeat the layers with remaining ingredients, ending with a few tortilla strips on top.
- Reserve the final 1/4 of cheese to sprinkle over the top near the end of baking.
- (The layers of ingredients will likely reach the very top of the baking dish.)
- Cover the top of the baking dish with foil and bake at 375 degrees F for 45 minutes.
- Uncover the dish and sprinkle the remaining cheese over the top.
- Continue baking until the cheese is melted and the ingredients are bubbling, 510 minutes more.
- Serve immediately.
