2 cups light sour cream
1 can (7 ounces) diced green chiles, drained
1/2 tsp. Paprika
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 cup chopped green onions, including some tender green tops
2 cloves garlic, minced
9 corn tortillas, softened* (see Note)
4 cups cubed, cooked
en breast (about 2 pounds)
4 cup (about 1 pound) grated Monterey Jack cheese
Salsa for topping
In a medium bowl, mix sour cream, chiles, paprika, cumin, salt,
onions, and garlic. In a 9-by-13-inch baking dish lightly coated with cooking s
or oil, place 3 tortillas, so that they over lap
slightly. In layers, add one third of the
en, one third of the
sour cream mixture (it will not cover
en completely), and 1/3 of the cheese. Repeat layers two more times, beginning with tortillas. Cover and refrigerate several hours or overnight.
Preheat oven to 350 degrees F. Bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. Let stand 5 - 10 minutes before serving. Serve with salsa as an accompaniment.
Serves 6
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