Hubby was going to guest blog on this one, but time ran out and I decided to post this myself. Now let’s make this very clear, I did not make this dish, hubby did. He made the substitutions, he did the shopping and then he whipped it all together. It was a great Sunday Casserole with left overs for a busy week ahead. I also think that this would be great for the Super Bowl. Substitutions in bold, so pay close attention.
- 1 1/2 pounds skinless, boneless chicken breasts (Now he used a rotisserie chicken and removed the meat. No boiled chicken for us!)
- Salt and pepper
- 1 (24 oz.) jar pasta sauce
- 9 (5-inch) corn tortillas. – we used flour tortillas
- 1 cup chopped cilantro
- 2 cups shredded Monterey Jack (8 oz.)
- 1 small tomato, sliced
- Secret ingredient – 1 pack of taco seasoning
- Preheat oven to 400°F.
- ORIGINAL DIRECTIONS Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
OUR DIRECTIONS – remove meat from rotisserie chicken.
- Mix taco seasoning packet with pasta sauce – Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes. Remove foil and cook until top is lightly browned, 10 minutes more.