- 1 c. whipping cream
- 1 c. shredded Pepper Jack cheese
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 c. Daisy® Sour Cream
- 4 c. shredded cooked chicken
- 2 Tbsp. vegetable oil
- 1 c. chopped red bell pepper
- 1 c. chopped onion
- 1 tsp. minced garlic
- 10 oz. can tomatoes and chilies, diced
- 1 Tbsp. freshly squeezed lime juice
- 10 6″ soft corn tortillas
- 1 c. salsa verde (green salsa)
- 1 1/2 c. shredded Cheddar cheese
Heat the oven to 375 degrees. In a 2 quart saucepan, heat the whipping cream just to a boil. Remove from the heat; stir in Pepper jack cheese, cumin and chili powder until the cheese melts. Gradually add the sour cream to the mixture. Stir in the chicken and set aside.
In a medium nonstick skillet combine 2 Tbsp. vegetable oil, red bell pepper, onion and garlic. Cook and stir over medium heat for 4 to 5 minutes or until vegetables are softened. Add diced tomatoes and chilies and lime juice; mix well. Cook for 1 additional minute. Remove from the heat and set aside.
In the bottom of a greased 13×9″ baking pan, place 1 c. of red sauce. Begin layers: layer five torn corn tortillas on the red sauce, then layer 1/2 of the chicken, remaining red sauce, then top with last 1/2 c. shredded Cheddar cheese. Cover and bake for 30 to 35 minutes or until heated through and the cheese is melted. Garnish wtih additional sour cream, if desired.