Ingredients:
3 large boneless skinless chicken breasts
1 onions, chopped
2 celery ribs, chopped
2 cloves garlic, slice
2 teaspoons whole black peppercorns
6 corn tortillas, cut into 1 inch strips
2 tablespoons vegetable oil
2 cups grated cheese, , cheddar,jack or combination
1 (4 ounce) cans diced roasted green chilies
1 cup light sour cream
3 green onions, thinly sliced
1/4 cup cilantro leaves, chopped
1 clove garlic, minced
Directions:
Preheat oven to 350.
Place chicken,chopped onion,celery,garlic slices and peppercorns in medium saucepan.
Cover with water and bring to boil over high heat.
Reduce heat and let simmer 20 minutes.
Remove chicken and cool slightly,Shred chicken.
Toss tortilla strips and oil in large bowl.
Arrange on baking sheet and bake until crisp (about 10 minutes) Let cool slightly.
Transfer chicken to large bowl.
Add tortilla strips,cheese and chilis.
Stir to coat well.
Pour into 8×8 baking pan.
Combine sour cream,green onion,cilantro and garlic.
Mix well.
Spread sour cream mixture over chicken.
Bake until cheese melts,about 20 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 60 min.