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Sat, 11 Mar 2006 16:48:53 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Holy cow! This is so good, you'll never believe how easy it is to prepare.
This recipe serves 3 to 4.
3 or 4 chicken thighs, simmered in salted water until very tender (about 40
minutes)
6 soft corn tortillas
1 12-oz jar salsa verde (green salsa, I used La Victoria brand)
3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey
Jack or goat cheese)
Bone chicken & slightly shread meat with two forks. Stir in about 1/3 of
the salsa to moisten & season the chicken. Spread a little dab of salsa on
the bottom of a 2 quart casserole dish. (An oblong casserole dish with
rounded ends works best.) Put a couple tortillas in the bottom of the pan
over the salsa. Spread half the chicken mixture on top of that. Sprinkle
with a little cheese. Add a couple more tortillas, the rest of the chicken
mixture & a little more cheese. Lay on the last two tortillas, spread with
remaining salsa & the rest of the cheese. Bake at 350 degrees F. until
heated through & a little bubbly (about 30 minutes).
(I got my inspiration for this casserole from Trader Joe's green enchilada
chicken casserole that my son & hubby love. Mine is just as good!)
Valerie in Tacoma
PS Please don't ask me if I called to verify gluten status of any of the
ingredients. I didn't & don't plan to.
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