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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.
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2
Preheat oven to 350.
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3
Mix together sour cream and half and half in a bowl until well blended, set aside in fridge.
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4
Shred the cheddar cheese, set aside.
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5
Stack the tortills and cut them into 1 inch strips vertically then cut them in half horizontally, set aside.
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6
Make sure chicken is cooked throughout, if not, return to the pan for 10 more minutes.
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7
When chicken is done, cut each breast into small bite size pieces.
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8
Place half the chicken in a 9x13 in baking pan.
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9
Spoon half the jar of salsa over the chicken.
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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.
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11
Sprinkle half the cheddar cheese over the chicken.
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12
Place the tortilla strips evenly over the chicken.
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13
Place the remaining chicken on top of the tortillas, then spread remaining salsa and sour cream mixture on top.
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14
Sprinkle remaining cheddar cheese over chicken.
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15
Top evenly with remaining tortilla strips so that the tortilla strips cover the whole top.
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16
Cover pan with foil and fold foil around the edges to seal it.
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17
Bake about 40 minutes.
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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.
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19
Cool 10 minutes before serving.
