- 4 chicken breasts, bone in skin on
- 1 C sour cream
- 8 oz Monterey jack cheese, shredded
- 4 oz diced green chiles
- 4 t taco seasoning
- 16 oz green salsa
- 4 stalks green onions
| - rinse the chicken breasts under cool water
- dry the skin with a paper towel
- pre-heat oven to 400
- line a rimmed baking sheet with aluminum foil
- place a wire rack on the baking sheet
- arrange the chicken breast skin side up
- generously season with salt and pepper
- roast in the oven until meat is tender and the skin is very crispy, about 60-90 minutes
- remove from the oven and allow to cool
- This can be done the day before or you can use leftover roasted chicken
- reduce oven temperature to 350
- once cool, pull the chicken from the bones and discard the skin
- pull or chop the chicken into bite sized chunks
- season the shredded chicken with taco seasoning
- add taco seasoning to the cooked chicken breasts
- grease a 9 X 13 baking dish
- transfer the chicken into the greased pan
- in a medium bowl, combine sour cream, chiles and salsa
- pour over chicken
- return to the oven
- cook for 25 minutes at 350, or until a bubbly
- remove from the oven
- spread the shredded cheese over the top
- return to the oven for 10 minutes, or until the cheese is melted
- remove from the oven
- allow to cool for 10 minutes so that the cheese may set
- garnish with green onions
- We like to make casseroles like this a day ahead, refrigerate overnight, and cut pieces to microwave for dinner.
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