CHICKEN TORTILLA BAKE

Chicken Tortilla Bake image

Number Of Ingredients 14

* See note below.
1 (16-ounce) can tomato peeled, drained
1/2 cup onion chopped
1/2 cup parsley packed leaves
1 (4-ounce) can green chili diced, drained
2 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon sugar
3 cups chicken cubed cooked
2 cups sour cream
1 (8-ounce) bag tortilla chip coarsely crushed (about 3 1/2 cups crushed)
12 ounces Monterey Jack cheese shredded (about 3 cups)
Salsa or taco sauce
sour cream Dairy

Steps:

* Preparation Time: 15 minutes Storage Time: Up to 24 hours Baking Time: 1 1/4 hours Place tomatoes, onion, parsley, green chilies, garlic, salt and sugar in a blender container. Cover and blend until smooth.In a shallow 2 1/2 -quart baking dish, layer half of the chicken, half of the sauce, half of the sour cream, half of the chips and 2 cups of the cheese. Repeat layering, ending with remaining 1 cup cheese. Cover and refrigerate up to 24 hours.Bell: Bake, covered, in a preheated 350° oven for 1 hour. Uncover and bake 15 minutes longer or until bubbly and browned on the edges.Cut chicken mixture into squares and serve with salsa or taco sauce and sour cream.

Nutrition Facts : Nutritional Facts Serves