When halftime comes and the fans come running, serve up this satisfying entrée. It is oh-so-easy to prepare and can easily be toted to the TV for enjoyment during the second half of the game.
Recipe Overview:
| Servings: | 8 |
| Preparation Time: | 25 minutes |
| Cook Time: | 40 minutes |
Ingredients
| 2 |  |
|
boneless skinless chicken breasts, cooked and shredded | |
| 2 | |
tablespoons | |
vegetable oil |
| 1 | |
|
onion, chopped | |
| 1 | |
(28 ounce) can | |
Tuttorosso® Peeled Tomatoes with basil, chopped |
| 1 | |
(8 ounce) can | |
tomato sauce, recommend Redpack® Tomato Sauce |
| 1 | |
(1.25 ounce) package | |
taco seasoning mix |
| 1/2 | |
teaspoon | |
garlic powder |
| 1/4 | |
cup | |
chopped fresh parsley |
| 1 | |
(6 ounce) package | |
corn tortillas |
| 1 | |
(3.8 ounce) can | |
sliced black olives |
| 2 | |
cups (8 ounces) | |
shredded Monterey Jack cheese |
Directions:
- Preheat oven to 350o F. Option: Cook chicken breast in skillet with small amount of water, until tender; 15 minutes, allow chicken to cool before shredding. Heat oil in a large skillet and add onion; sauté until tender.
- Add TUTTOROSSO®PEELED TOMATOES with BASIL, tomato sauce, taco seasoning, garlic powder and parsley; blend together. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.
- Place 1/3 of corn tortillas in the bottom of 9x13x2 inch baking dish. Pour 1/3 of meat mixture over tortillas and layer with 1/3 of olives and 1/3 of cheese. Repeat these layers two more times, ending with cheese. Bake uncovered for 30 to 40 minutes.
Nutritional facts per serving:
|
Calories 320 Fat 15g Cholesterol 60mg Sodium 930mg Carbohydrate 25g |
Fiber 3g Protein 21g Vitamin A 30% Vitamin C 25% Calcium 20% Iron 10% |
Cooking Hint:
When buying corn tortillas, check for freshness. They should not look dry or cracked around the edges. To warm tortillas, place between dampened paper towels or plastic wrap and microwave on high 15 to 20 seconds until soft.
