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1 whole chicken, cooked/deboned
5 tortillas cut into strips
1 cup shredded cheddar cheese
1/2 cup Monterey jack
1/2 cup sour cream
1 clove garlic, chopped
2 serrano chilis, seeded
2 lg tomatoes
1/4 cup onion
1 teasp. oregano, chopped
1/4 cup cilantro, chopped
1 cup (or more) chicken stock
1 tblsp olive oil
How To Prepare:
Boil chicken in water, remove when cooked, debone and cut into lg pieces.
Cut tortillas into strips and deep fry till golden, drain, set aside.
In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano. Saute till all is cooked and little juice remains. Do not burn. Add the chicken stock and cook longer to meld flavors. Place all in blender and puree. Return to the saute pan and simmer with more stock into a nice thick sauce. Set aside.
In layers, place the tortilla strips, chicken, cheeses into a 9x13 pan. Add the sour cream in dollops, the cheeses and remaining cilantro. Cover with the sauce and top with more of the shredded cheeses. Bake at 350 till hot, bubbly and the cheese on top is lightly browned.
Number of Servings:
Carbs per serving - include all nutritional information if known: