Categories: Casseroles, Chicken, May2012, Tex-Mex

Ingredients

• 2 cups light sour cream
• 1 can (7 ounces) diced green chiles, drained
• 1/2 tsp paprika
• 1/4 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
• 4 cups cubed cooked chicken breasts (about 2 pounds)
• 4 cups (about 1 pound) grated Monterey Jack cheese
• Salsa, (fresh) or commercially prepared for topping

Directions

1. 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 spray or oil, place 3 tortillas so that they overlap slightly. In layers, add one third of the chicken, one-third of the sour-cream mixture (it will not cover chicken completely) and one third of the cheese. Repeat layers 2 more times, beginning with tortillas. Cover and refrigerate several hours, or overnight.

2. Preheat oven to 350 degrees F. Bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. Let stand 5 to 10 minutes before serving. Serve with salsa as an accompaniment.

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