Mexican Tortilla Casserole

1. 1

   In a large pan over medium heat, combine the chicken and chicken stock. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through.

2. 2

   Let cool, and remove chicken from stock. Remove skin and bones from chicken, and shred the meat.

3. 3

   Prepare the tortillas, you can either fry or bake the tortillas. To fry, in a deep, heavy pan, heat an inch of oil to 375F. Fry the tortillas until crisp. To bake, preheat oven to 425F. Place tortillas on a sheet pan, and bake until dry and crisp, about 12 to 15 minutes.

4. 4

   Lightly oil a 3 quart casserole dish, and spread the tortilla pieces over the bottom. Spread the shredded chicken evenly over them. Cover with the salsa. Top with dollops of soupr cream and a sprinkling of cheese.

5. 5

   Cover pan with foil, and bake in a 350F oven for about 15 minutes, or until tortillas are softened and flavors are evenly blended. Remove from oven, and allow to cool before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.