- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 11 Times
The origins of this recipe are authentically Mayan. In a weeklong, full-participation course I developed for my New Mexican cooking school in Cozumel, we studied the similarities and differences of Mayan and New Mexican dishes. This popular breakfast dish recipe is from a chef at the Melia Mayan Hotel, where we conducted the class.
- Nonstick oil spray
- 8 corn tortillas (see Notes)
- 1 pound chicken breasts, approximately 2 breasts, cooked (see Notes)
- 1 cup tomato-based salsa
- 1 cup chicken broth
- ¼ cup crumbled Asadero or feta or grated Jack cheese
- ¼ cup low- or nonfat sour cream, plus 4 teaspoons for garnish (optional)
1. Preheat the oven to 350°F. Spray a 2-quart baking dish—8 × 8-inch, 9-inch round, or 10-inch oblong—with nonstick oil spray. Cut the tortillas into sixths and place in the dish in an even layer.
2. Shred the chicken and arrange over the tortillas. Top with the salsa, broth, and cheese. Add 4 teaspoons sour cream, if desired, and bake until bubbly and heated through. Serve hot. Garnish each serving with a dollop of sour cream, if desired.
Leftover fried corn tortillas or corn tortilla chips can be used, but the fat content will be a great deal higher.
If you have no leftover cooked chicken breast, poach chicken breasts, covered with chicken broth, in the microwave oven for 2 to 3 minutes. Or cook on top of the stove in a saucepan for 6 to 8 minutes.
© 1998 Jane Butel
Nutritional information is provided by the author.
Per serving: Calories 348, Protein 41 g, Carbohydrates 28 g, Fiber 4 g, Fat 8 g, Saturated Fat 3 g, Cholesterol 106 mg, Sodium 408 mg. (Analyzed with commercial salsa, Asadero cheese, and no optional ingredients.)