Easy chicken tortilla casserole

 
 Easy Chicken Tortilla Casserole
 
 Recipe By:      
 
 Serving Size:   4
 Preparation Time:       1:00
 Categories:     Poultry Casseroles      Mexican Main Dishes     
 
 Amount  Measure Ingredient      Preparation Method
 1       pound   boneless skinless chicken breast halves 
 1       quart   water   
 2       cloves  garlic  bruised
 2               green onions    
 1       jar     salsa   green
 1       pint    light sour cream        
 1/2     cup     half and half   
 1/2     pound   sharp cheddar cheese    shredded
 12              corn tortillas  cut in strips
 
 Preheat oven to 350=B0.
 
 Bring water to boil in a large pan; add chicken along with the garlic 
 and green onions.  Turn off the heat, cover and let stand for 15-25 
 minutes, or until the meat is cooked through.  When cool enough to 
 handle, shred or cube meat.
 
 Slice tortillas into even strips; set aside.  Shred cheese; set aside.  
 Stir together light sour cream and half and half; set aside.  
 
 Lightly spray a 9" x 13" baking pan with non-stick cooking spray.  
 Layer 1/2 the chicken, 1/2 the salsa, 1/2 the sour cream & half and 
 half mixture, 1/2 the tortilla strips and 1/2 the cheese; repeat the 
 layers.  Bake for 20 minutes, or until hot and bubbly. 
 
 
 Notes:  Perfect for when you just don't have the time to prepare 
 individually rolled chicken enchiladas.  Also a good pot-luck dish.
 
 Serving Ideas:  Serve steamed yellow squash & zucchini.