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1 x ca. 450 g | chicken boneless,skinless |
| Breast halves |
1 ca. 1 Liter | water |
2 | Cloves garlic bruised |
2 | green onions |
1 | Jar green salsa |
1 x ca. 1/2 Liter | sour cream light |
1/2 Tasse | Half-and-half |
1/2 x ca. 450 g | cheddar cheese sharp, shredded |
12 | Corn tortillas cut in Strips |
Preheat oven to 350°.
Bring water to boil in a large pan; add chicken along with the garlic and green onions. Turn off the heat, cover and let stand for 15-25 minutes, or until the meat is cooked through. When cool enough to handle, shred or cube meat.
Slice tortillas into even strips; set aside. Shred cheese; set aside. Stir together light sour cream and half and half; set aside.
Lightly spray a 9" x 13" baking pan with non-stick cooking spray. Layer 1/2 the chicken, 1/2 the salsa, 1/2 the sour cream & half and half mixture, 1/2 the tortilla strips and 1/2 the cheese; repeat the layers. Bake for 20 minutes, or until hot and bubbly.
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