Sopa Seca De Tortilla
|6 inch corn tortillas||12|
|Frying oil||2 Cup (32 tbs)|
|Vegetable oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Dried leaf oregano||1⁄2 Teaspoon|
|Diced cooked chicken||2 Cup (32 tbs)|
|Shredded monterey jack cheese||8 Ounce (2 Cups)|
|Chicken broth/Canned regular-strength chicken broth||1 Cup (16 tbs)|
|Dairy sour cream||1⁄3 Cup (5.33 tbs)|
|Cilantro sprigs/Parsley sprigs||3|
Cut tortillas in 2" x 1/2" strips.
Pour oil 1/2 inch deep in a heavy skillet.
Heat oil to 350F (175C) or until a tortilla strip added to oil turns brown in 60 seconds.
Add tortilla strips.
Fry until lightly browned but not crisp.
Drain on paper towels.
In another skillet, heat 1 tablespoon oil.
Add onion, garlic and green pepper.
Saute until onion is tender.
Drain tomatoes, reserving liquid.
Add tomatoes, reserved liquid, salt and oregano to onion mixture.
Preheat oven to 375F (190C).
Arrange 1/3 of tortilla strips on the bottom of a 2-quart casserole.
Spoon about 1/3 tomato mixture over tortillas.
Sprinkle 1/3 of chicken and cheese over the top.
Repeat layering 2 more times.
Bring broth to a boil.
Pour around edges of casserole.
Cover casserole and bake 15 minutes.
Uncover and bake 15 minutes longer.
Top with sour cream and sprigs of cilantro or parsley.