Busters Recipes

Layered Southwestern Casserole

3 split chicken breasts, cooked and shredded

1-1/2 c. (6 oz.) shredded Cheddar cheese, divided

1/2 c. sliced green onion, white and green portions

2 c. sour cream

1 (4 oz.) can diced green chilies, drained

3/4 tsp. cumin

2 c. mild or medium salsa, divided

8 (8-inch) flour tortillas

Additional salsa

In a large bowl, stir together cooked chicken, 1 cup of the shredded cheese, green onions, sour cream, diced chilies and cumin; set aside.

Pour 1 cup of salsa into a 10-inch pie pan. Lay one tortilla in salsa, coating one side lightly. Place tortilla, salsa side down, in a 2-quart greased souffle dish or straight-sided round deep casserole. Spread 1/2 cup of the chicken mixture on top of the tortilla. Repeat with 3 tortillas and chicken mixture. Spread with

1/2 cup of salsa. Continue layering tortillas and chicken mixture ending with tortilla. Top with remaining 1/2 cup of salsa and remaining 1/2 cup of shredded cheese. Cover and bake in a 400F (200C) preheated oven for 35 to 40 minutes or until heated through. Remove from oven and let stand 10 minutes; cut into wedges and serve with additional salsa. Yields 8 servings.