Serves 4-5
Ingredients:
12 corn tortillas (6-inch size)
2 tsp. olive or safflower oil
2 chicken breasts, shredded
½ red bell pepper, diced or small slices
½ tsp. chili powder
½ tsp. oregano
½ tsp. onion powder
Several cracks of fresh black pepper
¼ cup chopped cilantro
2 cups tomatillo salsa
¾ cup cotija or crumbled feta cheese
1/3-1/2 cup sliced scallions
Directions:
Preheat oven to 400. Line two cookie sheets with foil. Place 6 tortillas on each sheet. Drizzle 1 teaspoon of oil over six tortillas, repeating for the second sheet of tortillas. Using fingertips or pastry brush, distribute oil over the tops of each tortilla. Bake at 400 for 10-12 minutes, turning halfway through. Reduce heat to 375.
In a medium bowl, mix chicken through cilantro. Add ¼ cup salsa and ¼ cup of cheese to chicken mixture.
Spray a 11x7 baking dish with cooking spray or line with non-stick foil (easy clean up!). Place ¼ cup of salsa in bottom, then 4 tortillas on top.
Add half the chicken mixture, then 4 tortillas. Add second half of chicken mixture, then remaining 4 tortillas. Pour the rest of the salsa (1 ½ cups) over the top and sprinkle with ½ cup remaining cheese. Top with scallions. Bake at 375 for 20-25 minutes or until bubbly.
No comments:
Post a Comment