Ingredients

– 1-pound package tortilla chips

– 1 rotisserie chicken

– 2 cups low-sodium chicken stock

– 2 cups melting cheese (such as Monterey Jack, Pepper Jack, part-skim mozzarella, or mild cheddar, in any combination), grated

– 1/2 cup hard cheese (such as Parmesan or Romano cheese), grated

– 1 cup Mexican crema or sour cream

Preparation

  1. Preheat oven to 375 degrees.
  2. Combine salsa and chicken stock in a medium saucepan and bring to simmer to slightly thicken, then remove from heat.
  3. Meanwhile, shred roasted chicken into bite-size pieces and add to salsa mixture in saucepan.
  4. Place a half cup of salsa/stock liquid into the bottom of a 13x9-inch baking dish.
  5. Place half of tortilla chips in an even layer in baking dish.
  6. Top chips with half the salsa-chicken mixture.
  7. Add remaining chips (crush them lightly if necessary to fit).
  8. Top chips with remaining chicken/salsa mixture.
  9. Combine melting and hard cheeses and scatter evenly over top of chicken/salsa layer.
  10. Spread crema (or sour cream, thinned with a little milk if necessary) evenly over the cheeses.
  11. Cover tightly with aluminum foil and bake 20 minutes.
  12. Remove foil and bake another 10 minutes until top is bubbly and lightly browned.