Tortilla Casserole With Chicken
|For salsa verde|
|Shredded cooked chicken||4 Cup (64 tbs), skinned|
|Sour cream||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Corn tortillas||12 , cut into 1/4 inch wide strips|
|Shredded cheddar cheese||4 Cup (64 tbs), firmly packed|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Ripe avocado||1 Large, thinly pitted, peeled and thinly sliced|
Prepare Salsa Verde; set aside.
Place half the chicken in a 9- by 13-inch baking dish.
Spread with half the salsa.
Mix sour cream and whipping cream and spread half the mixture over salsa.
Top with half the tortilla strips and half the Cheddar cheese.
Repeat layers, using remaining chicken, salsa, cream mixture, tortilla chips, and Cheddar cheese.
Cover and bake in a 350° oven for 40 minutes.
Uncover, sprinkle with Parmesan cheese, and continue baking until cheese is bubbly (5 to 10 more minutes).
Remove from oven.
Let stand for 10 minutes; then arrange avocado slices on top of casserole.