Ingredients

The following ingredients have 7 Servings
  • cooking oil spray
  • 6 corn tortillas, cut into squares
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 cup mild chunky salsa
  • 1 pound chicken breast, cooked and shredded
  • 4 ounces cream cheese, half inch cubed
  • 2 tablespoons fresh cilantro, chopped
  • 3 scallions, chopped
  • 1 teaspoon kosher salt
  • 2 cups Mexican cheese blend (or a blend of Monterey Jack and Mild Cheddar), divided

Instruction

  • Preheat oven to 350 F°.
  • Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
  • Bake for 5 minutes, remove and set aside.
  • In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
  • Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
  • Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
  • Bake uncovered for 35 minutes.
  • Serve.