From Allrecipes.com, but original recipe link can no longer be found.
Canola or grapeseed oil.
12 corn tortillas
1 clove garlic minced
1 cup salsa, mild
3 tbsp tomato paste
1 cup canned crushed or diced tomatoes (preferably fire-roasted, but not necessary)
1 lb jack cheese, cheddar or tex mex mix.
1 cup sour cream
chopped cilantro to garnish
- Preheat oven to 350F. Bake chicken coated in olive oil, salt, pepper, garlic powder for 40 min or until no longer pink.
- In pan on med-high to high heat, heat 3tbsp canola or grapeseed oil (high heat oil). Add a tortilla to the pan and heat 2-3 seconds, lift tortilla with spatula and add another underneath. Repeat until all are browned. Put one by one on paper towel to remove excess fat.
- In same pan, saute onion & garlic in olive oil until softened. Add salsa, tomatoes, and tomato paste. Turn off heat.
- Brush olive oil on bottom of large casserole dish.
- Cover 2/3 of a tortilla in grated cheese, chicken and a little bit of sauce. Rolls and place in casserole, open-side down. Repeat with remaining tortillas.
- Pour remaining sauce down middle of tortillas and sprinkle remaining cheese on top.
- Bake 10 min or until cheese is melted.
* If freezing batches, store for no more than 1 month with sauce on top. For longer storage, package sauce separately to prevent soggy tortillas. Also, cook from frozen to prevent sogginess. Cook 40min from frozen, or until thoroughly warmed.
