Monterrey Chicken Pie - Winning Recipe in the Quick and Easy Recipe Contest
By Kimi Coupe
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
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.
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.
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