• Appetizers
• Beverages
• Desserts
• Main Dishes
• Salads
• Sides
• Soups

From the Kitchen of: Barbara K, edited by Me!

1/2 HOUR-ish PREP TIME!  May Make day or 2 ahead or same day...

1) Large crock, add all the sauce ingredients, except sour cream, stir well
2) Pull apart fresh, warm chicken into large chunks and drop into sauce; stir and coat well. Frig or start crock on High

3) Shred cheese & into frig

4) PREP TORTILLAS: Turn Broiler to High. Place oven rack on 2nd row down from the top. Fill large cooking tray with 1 layer of tortillas, broil, & Watch for browning/crisping, careful not to burn. Turn over and repeat. Repeat process with the rest of the tortillas!  Spread out on clean towel & set aside.

CROCK(serving day):
About 1 hour before end of cook time,

>Slowly stir in sour cream, little at a time, stirring well. Then....Break tortillas into 4-5 pieces each.

>Divide tortilla chips & cheese into 2 portions of each, Put aside about a handful of tortillas chips. Scoop out almost 1/2 of the sauce, into a container with pour spout. Add 1/2 of the tortillas & 1/2 shredded cheese... repeat another layer BUT Pour almost all of the rest of the sauce over the top of cheese (saving a little sauce to sprinkle on very top of casserole). Add the other half of the tortillas & cheese & then dot with that remaining sauce. (fills 6 quart crock). Cook High 4 hrs... May hold on warm about half hour-ish after cook time.

IDEAS for SIDES: Fresh Guacamole, Refried Beans, Fruit, Black Bean & Corn Salsa,

Other cooking options...
OVEN: Layer in a 9x13 pan, but reserve some cheese. Bake 350 degrees, covered, for 1 hour, add the rest of the cheese and bake uncovered 10-15 more min.

GRILL: Use a 9x14 heavy foil pan, on foil-covered small rack, then on grill. Indirect heat at 1 point lower than highest. Cook covered 1 hour, uncover, cook about 20-30 min.