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Monterrey Chicken Pie - Winning Recipe in the Quick and Easy Recipe Contest

By Kimi Coupe


Ingredients:

6 c. cooked chicken, cubed
12 oz. green or red taco sauce (picante is good)
2 c. sour cream
1 dozen corn tortillas, cut into 1-1/2” pieces
1-1/2 lb. monterrey jack cheese, grated

Directions:

Arrange half the chicken pieces in a lightly greased 9x13 baking dish or a shallow 3 qt. casserole. Spread half the green or red sauce and half the sour cream over the top; top with half the tortilla pieces and half the cheese. Repeat layers, using remaining chicken, sauce, sour cream and tortillas, ending with the remaining cheese.
Cover dish with foil and refrigerate overnight, if desired. Bake covered at 350 degrees for 40 minutes (45 minutes if refrigerated). Uncover and bake an additional 8 minutes, or until cheese is bubbly and casserole is hot throughout. Serve in squares. Yield: 8‑12 servings.


Submitted by Emily Popplewell


 

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By Kimi Coupe
Categories:  Recipes

About the Author

Kimi Coupe

Kimi Coupe



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