Chicken Chalupas

Serve with spinach salad and fresh fruit.

INGREDIENTS | SERVES 6

12 (6") corn tortillas

11⁄4 cups chicken broth

1 pound Monterey jack cheese

1 cup sour cream

2 cups Spicy Chicken (see recipe in Chapter 2)

1 teaspoon paprika

  1. Soak the tortillas in 1 cup of the broth. Grate the cheese.
  2. Combine the remaining 1⁄4 cup broth with the sour cream.
  3. Layer the ingredients in a casserole dish as follows: single layer of soaked tortillas, Spicy Chicken, sour cream mixture, cheese. Repeat until all the ingredients are used. Sprinkle with paprika.
  4. Cover and refrigerate at least 8 hours.
  5. Preheat oven to 350°F. Bake the dish, uncovered, for 1 hour.