Ingredients:
6 boneless skinless chicken breast halves
1 (16 ounce) jars salsa
1 cup light sour cream
1/2 cup half-and-half
10 corn tortillas
1 lb cheddar cheese
1/2 cup parmesan cheese
Directions:
Half fill a 4-5 quart pan with water and bring to a boil over high heat, turn burner off and carefully add the chicken and cover, let stand about 20 minutes.
Preheat oven to 350.
Mix together sour cream and half and half in a bowl until well blended, set aside in fridge.
Shred the cheddar cheese, set aside.
Stack the tortills and cut them into 1 inch strips vertically then cut them in half horizontally, set aside.
Make sure chicken is cooked throughout, if not, return to the pan for 10 more minutes.
When chicken is done, cut each breast into small bite size pieces.
Place half the chicken in a 9×13 in baking pan.
Spoon half the jar of salsa over the chicken.
Spoon half the sour cream mixture over the chicken, spread around so that the sour cream and salsa coat the chicken and cover the bottom of the pan evenly.
Sprinkle half the cheddar cheese over the chicken.
Place the tortilla strips evenly over the chicken.
Place the remaining chicken on top of the tortillas, then spread remaining salsa and sour cream mixture on top.
Sprinkle remaining cheddar cheese over chicken.
Top evenly with remaining tortilla strips so that the tortilla strips cover the whole top.
Cover pan with foil and fold foil around the edges to seal it.
Bake about 40 minutes.
Remove from oven, remove the foil and discard, sprinkle Parmesean cheese evenly over the top and place back in the oven for 5 minutes, until cheese is golden.
Cool 10 minutes before serving.
Servings: 8
Time preparation: 25 min.
Time total: 70 min.