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Recipe Raspberry Chicken Salsa Torte (Chicken)
Home Cooking Recipes
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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