Prep Time: 15 minutes Cook Time: 20 minutes Serves 6 – 8
  •  2 Pounds Chicken Cubed and Cooked
  • 1 jar Cookwell & Company Tomatillo Salsa
  •  1 – 15 ounce jar Crema Fresca or Sour Cream
  •  1 cup Central Market Organics Chicken Broth
  •  1 package Sanitary Corn Tortillas from the Bakery
  •  8 ounces shredded Mexican Blend Cheese
  •  1 – 7 ounce container chopped onion or one cup chopped onion
  1. Preheat oven to 350°. Cube chicken into bite size pieces. If using fresh chicken season with Adam’s House Rub or salt, pepper and garlic, cook until done.
  2. In mixing bowl combine Salsa, Chicken Broth and Creama Fresca with cubed chicken until well mixed.
  3. Coat bottom and sides of 13X9 inch baking dish with olive oil, tear tortillas in half and place double layer on bottom of baking dish. Top with layer of chicken mixture and then shredded cheese
  4.  Repeat process until all ingredients are used ending with chicken mixture topped with cheese. Cover with aluminum foil and bake for 20 minutes or until casserole is bubbling.




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