Chicken Queso Tortilla Bake

Instructions

1. 1

   Heat the oven to 190°C/375°F. Grease a 23 × 23 cm baking dish, approximately 2.5 liters in capacity, with the vegetable oil. Prepare the filling and sauce while the oven heats.

2. 2

   Cook the chicken breast in a skillet over medium-high heat for 6–7 minutes per side until cooked through. Shred it with forks, grate the cheddar, and measure 100 g drained green chile. Mix the chicken, cheddar, drained chile, sour cream and taco seasoning in a bowl.

3. 3

   Cut the white processed melting cheese into small cubes. Put it in a 1-liter saucepan with the canned diced tomato and green chile, including all the tomato juices. Heat over low heat for 5–7 minutes, stirring frequently, until melted and smooth; do not boil. Meanwhile, tear the tortillas into large pieces.

4. 4

   Spread a thin layer of queso sauce over the bottom of the baking dish. Add half the tortilla pieces, overlapping them slightly, followed by half the chicken filling and half the remaining sauce. Repeat with the remaining tortillas and chicken, finishing with the remaining sauce.

5. 5

   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until bubbling and an instant-read thermometer inserted into the center reads at least 74°C/165°F. Continue baking if needed to reach that temperature.

6. 6

   Let the bake rest for 5 minutes, then cut into four portions and serve.