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Recipe Raspberry Chicken Salsa Torte (Chicken)

Home Cooking Recipes
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Required Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, cut into strips
  • 3 (10 inch) flour tortillas
  • 2 cloves garlic, minced
  • 1 (16 ounce) jar raspberry salsa
  • 3 cups grated zucchini
  • 3 cups shredded Monterey Jack cheese
  • 3/4 pound skinless, boneless chicken breast halves - cooked and shredded
  • sour cream (optional)

Preparing/Cooking:

  • In a large skillet heat oil, then add onion and garlic.
  • Saute for 5 minutes.
  • Add zucchini, and saute for another 5 minutes, stirring occasionally.
  • Drain well, and remove skillet from heat.
  • Stir in chicken; set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray a 10 inch pie plate with cooking spray.
  • Spread 1/2 of the chicken mixture into it, then sprinkle with 1/2 of the cheese.
  • Place 1 tortilla on top of the cheese layer, then spread on 1/2 of the salsa and add 1 more tortilla.
  • Spread the remaining 1/2 of the salsa, then the remaining 1/2 of the chicken mixture over the tortilla.
  • Top with 1 more tortilla and sprinkle with the remaining 1/2 of the cheese.
  • Cover with foil, and bake in the preheated oven for 40 minutes.
  • Remove cover, and bake for an additional 15 minutes.
  • Let cool for 10 minutes.
  • Cut into wedges, and serve with sour cream.
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