Roasted Chicken-Tortilla Casserole with Queso Fresco-Cilantro Salsa
Rlevy @cook_2956347
Cooking Instructions
- 1
Preheat oven to 350°F. Spray a 13x9 baking dish with nonstick cooking spray.
- 2
Remove and discard skin and bones from chicken.
- 3
Coarsely chop chicken (3 1/2 cups).
- 4
In a large bowl, combine chicken, sour cream, and 1 cup cheese blend.
- 5
Spread 1/2 cup enchilada sauce in bottom of prepared dish.
- 6
Arrange 6 tortillas over sauce, overlapping slightly.
- 7
Spread 1/2 cup sauce over tortillas; top with half of chicken mixture, spreading evenly. Repeat layers once, beginning with tortillas.
- 8
Top with remaining 6 tortillas, remaining 1/2 cup sauce, and remaining 1 cup cheese.
- 9
Bake for 30 minutes or until hot and bubbly.
- 10
Let stand for 5 minutes.
- 11
In a medium bowl, combine queso fresco, tomato, onion, lime juice and salt.
- 12
Serve casserole with salsa.
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