Ingredients:
- 1 c. Shirley J Whisk Bliss- Universal Sauce
- 1 tsp Shirley J Chicken Bouillon
- 4 6 Oz Chicken Breasts(boneless, skinless)
- 4 c. Water
- 8 oz Can Diced Green Chilies
- 16 oz Sour Cream
- 18 6" Corn Tortillas
- 4 c. Cheddar Cheese, Shredded
- Oil
Directions:
Combine water, Chicken Bouillon, and chicken breasts in covered stockpot. Boil until chicken is completely cooked (20 minutes after boiling), reserve liquid. Pull or cut chicken into small pieces and set aside. Measure 3 cups of the reserved chicken broth and combine with Universal Sauce, stirring to combine. Bring sauce to a slow boil, simmer for 5 minutes, and remove from heat. Add chicken, chilies, and sour cream. Stir to combine and set aside.In large heavy fry pan add oil to cover the bottom (½ inch). Heat oil to approx 350 degrees (not smoking). Fry tortillas in oil, one at a time, for 5 seconds on each side. Layer tortillas with paper towel or napkin and continue process until all are fried.
In bottom of a 9x13 baking dish, spoon a small amount of sauce mixture (approximately ½ inch deep), followed by a layer of 6 tortillas, sprinkle with cheese. Repeat this process finishing with sauce and cheese layer. Leave a 1” space on top of casserole dish.
Bake at 350 degrees for approximately 30 minutes, or until mixture is hot and bubbly.
TO ORDER the Shirley J Universal Sauce or Chicken Bouillon:
Visit www.ShirleyJChef.com
or
Send an email to: ShirleyJChef {at} gmail {dot} com
Sending an email order makes you eligible for promotional discounts and savings not available online!
