- 1 16-ounce can tomatoes peeled,
drained
- 1/2 cup onions chopped
- 1/2 cup parsley packed leaves
- 1 4-ounce can green chilies diced,
drained
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon Splenda
- 3 cups chicken cubed cooked
- 2 cups sour cream
- 1 8-ounce bag tortilla chips
coarsely crushed (about 3 1/2 cups
crushed)
- 12 ounces Monterey jack cheese
shredded (about 3 cups)
- Salsa or taco sauce
- 1/2 cup sour cream Dairy
This recipe makes 12 servings.
1. Place tomatoes, onion, parsley, green
chilies, garlic, salt and Splenda in a
blender container. Cover and blend until
smooth.
2. In a shallow 2 1/2 -quart baking dish,
layer half of the chicken, half of the
sauce, half of the sour cream, half of the
chips and 2 cups of the cheese. Repeat
layering, ending with remaining 1 cup
cheese. Cover and refrigerate up to 24
hours.
3. Bake, covered, in a preheated 350° oven
for 1 hour. Uncover and bake 15 minutes
longer or until bubbly and browned on the
edges.
4. Cut chicken mixture into squares and
serve with salsa or taco sauce and sour
cream.
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