TRISHA YEARWOOD’S CHICKEN TORTILLA CASSEROLE

TRISHA YEARWOOD’S CHICKEN TORTILLA CASSEROLE

INSTRUCTIONS


  1. Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don’t have enough.)
  2. Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
  3. In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.

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