Monday, April 27, 2009

Tortilla Pie with Chicken

Tortilla Pie with Chicken
Prep: 10 minutes
45 minutes


Serves 4

  • 12 corn tortillas (6-inch), toasted
  • 2 cups cooked, shredded dark-meat chicken
  • 1 can (4 ounces) chopped green chiles
  • 1 1/2 cups green or red salsa
  • 1 cup sour cream
  • 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)
  1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.
modifications and/or additions
I have made this 2 times now and both times it turned out GREAT, if I do say so myself. The chicken I cooked with "mexican food" type spices, oregano, cilantro, lime juice, salt and pepper. For the size of pan you use, you really only need 9 tortillas, 3 for each layer (breaking one of them in half). You don't HAVE to have green chiles, I made it last night without it and it was fine. I have used both cheddar and mozzarella cheese and it turned out great either way.
ADDING Guacamole makes it even better, but only on top AFTER it is cooked.

My guac recipe:

2 ripe avocado's
lime juice
lemon juice
onion powder
garlic power
a dash or two of hot sauce (I like Chalula).

add ingredients a little at a time for you tastbud liking.

Wednesday, April 22, 2009

Parmesan Chicken (SO YUMMY)

This is a recipe I got off the internet. I am NOT a very good cook, but this was FABULOUS!!! I served it with spaghetti with red sauce. It was a hit!!

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.