12 ounces meat from a rotisserie chicken cooked cut into 1-inch cubes 3 cups
8 6-inch corn tortillas cut into 6 wedges
2 tablespoons cilantro leaves fresh chopped
1 cup cheddar shredded low-fat divided regular or
1 cup cup heavy whipping cream sour low-fat regular or
0.5 cup mild hot
1 cup monterrey jack cheese shredded low-fat divided regular or
Equipment
bowl
frying pan
oven
baking pan
aluminum foil
Directions
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper.
Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top.
Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly.
Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 minutes.
