Layered Southwestern Casserole

Layered Southwestern Casserole

3 split chicken-breasts, cooked and shredded
1 & 1/2 c. (6 oz.) shredded Cheddar cheese, divided
1/2 c. sliced green onion, white and green portions
2 c. sour cream
1 (4 oz.) can diced green chilies, drained
3/4 tsp. cumin
2 c. mild or medium salsa, divided
8 (8-inch) flour tortillas
Additional salsa

In a large bowl, stir together cooked chicken, 1 cup of the
shredded cheese, green onions, sour cream, diced chilies
and cumin; set aside. Pour 1 cup of salsa into a 10-inch pie
pan. Lay one tortilla in salsa, coating one side lightly.
Place tortilla, salsa side down, in a 2-quart greased souffle
dish or straight-sided round deep casserole. Spread 1/2 cup
of the chicken mixture on top of the tortilla. Repeat with 3
tortillas and chicken mixture. Spread with 1/2 cup of salsa.
Continue layering tortillas and chicken mixture ending with
tortilla. Top with remaining 1/2 cup of salsa and remaining
1/2 cup of shredded cheese. Cover and bake in a 400F (200C)
preheated oven for 35 to 40 minutes or until heated through.
Remove from oven and let stand 10 minutes; cut into wedges
and serve with additional salsa.

Yields 8 servings.