Chicken Stack |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 large chicken breasts | 1 large onion | 1-1/2 tsp salt |
| 1 (12 oz) can chile salsa | 1 small can tomato sauce | 1 doz corn tortillas |
| 1 pt sour cream | 1 lb sharp Cheddar cheese, grated | |
| 1 | Boil chicken in pot of water, covered, for 45 minutes. Cool. Take skin and bones off and dice into bite-size pieces. Mix with salsa and tomato sauce and onions. Spread corn tortillas thickly with sour cream. In 9x13" Pyrex pan, layer tortillas, chicken mixture and grated cheese. Top with another layer of tortillas and then grated cheese. Bake at 350 F for 1/2 hour or until cheese melts. |