CINCO DE MAYO CASSEROLE BY INDULGE

Steps:

• Half fill a 4-5 quart pan with water and bring to a boil over high heat, turn burner off and carefully add the chicken and cover, let stand about 20 minutes.
• Preheat oven to 350.
• Mix together sour cream and half and half in a bowl until well blended, set aside in fridge.
• Shred the cheddar cheese, set aside.
• Stack the tortills and cut them into 1 inch strips vertically then cut them in half horizontally, set aside.
• Make sure chicken is cooked throughout, if not, return to the pan for 10 more minutes.
• When chicken is done, cut each breast into small bite size pieces.
• Place half the chicken in a 9x13 in baking pan.
• Spoon half the jar of salsa over the chicken.
• Spoon half the sour cream mixture over the chicken, spread around so that the sour cream and salsa coat the chicken and cover the bottom of the pan evenly.
• Sprinkle half the cheddar cheese over the chicken.
• Place the tortilla strips evenly over the chicken.
• Place the remaining chicken on top of the tortillas, then spread remaining salsa and sour cream mixture on top.
• Sprinkle remaining cheddar cheese over chicken.
• Top evenly with remaining tortilla strips so that the tortilla strips cover the whole top.
• Cover pan with foil and fold foil around the edges to seal it.
• Bake about 40 minutes.
• Remove from oven, remove the foil and discard, sprinkle Parmesean cheese evenly over the top and place back in the oven for 5 minutes, until cheese is golden.
• Cool 10 minutes before serving.