2 tablespoons olive oil
1 cup diced red pepper
1 cup quartered and slice zucchini
1/2 cup chopped white onion
4 cups shredded rotisserie chicken
1 tablespoon minced garlic
1 24 ounce container sour cream
1 16 ounce jar of salsa verde
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
24 tortillas
1 cup cheddar cheese
Preheat Oven to 350 F and spray 9x13 baking dish with nonstick spray
Heat olive oil in pot over medium heat. Add the bell pepper, zucchini, and onion and cook until tender. Add chicken and garlic and cook, stirring until hot. Add sour cream, Salsa, cumin, S&P to combine and reduce to low.
Cut tortillas into eighths. Layer half the cut tortillas in the bottom of the dish. Pour half the chicken mixture over the tortillas. Place the remaining tortillas and then pour remaining chicken mixture. Sprinkle with the cheddar cheese and bake for 30-40 minutes until cheese is melted and slightly browned. Serve immediately.
1 cup diced red pepper
1 cup quartered and slice zucchini
1/2 cup chopped white onion
4 cups shredded rotisserie chicken
1 tablespoon minced garlic
1 24 ounce container sour cream
1 16 ounce jar of salsa verde
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
24 tortillas
1 cup cheddar cheese
Preheat Oven to 350 F and spray 9x13 baking dish with nonstick spray
Heat olive oil in pot over medium heat. Add the bell pepper, zucchini, and onion and cook until tender. Add chicken and garlic and cook, stirring until hot. Add sour cream, Salsa, cumin, S&P to combine and reduce to low.
Cut tortillas into eighths. Layer half the cut tortillas in the bottom of the dish. Pour half the chicken mixture over the tortillas. Place the remaining tortillas and then pour remaining chicken mixture. Sprinkle with the cheddar cheese and bake for 30-40 minutes until cheese is melted and slightly browned. Serve immediately.
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