Ingredients:
1-15 ounce jar MILD green salsa (salsa verde)
2 cups Fresh cilantro (including stems)
1 cup Sour cream
1 tbsp Olive oil
3 cloves Garlic
4 small Zucchini, cut into 1/2 inch pieces
1 tsp Coriander
1/2 tsp Chili powder
Kosher salt
1 cup Frozen yellow corn
1 Yellow pepper, chopped into smallpieces
2 cups Rotisserie chicken, shredded
6 ounces Munster cheese
18-24 small Corn tortillas
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Preparation:
Spray 2 - 11X7 pyrex baking dishes.
Heat oven to 400 degrees.
In a food processor, puree the salsa and the cilantro until smooth. Add the sour cream and pulse to combine.
Spread 3/4 cup of the salsa mixture into the 2 baking dishes. Transfer the remaining mixture into a medium bowl that will fit the small corn tortillas.
Heat the oil in the skillet over medium heat. Add th garlic and cook, stirring about 1 minute. Stir in coriander, chili powder and 1 tsp. salt; remove from heat.
Add the zucchini, bell pepper and corn. Mix to combine a cook for 5-10 minutes.
Add the chicken and Munster cheese and stir to combine.
Layer tortilla, sauce, chicken and cheese mixture, in alternating layers.
Sprinkle top layer with cheese and bake, uncovered, 25-30 minutes.
Refrigerate second baking dish (covered) for another night.
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