As usual, it's been a while... things have been so crazy lately. We have experienced the highest of highs and lowest of lows in the last 6 weeks. I hope to sit down and blog more about it later but for now, I am just going to share a recipe my mom requested earlier this week.
We love posting our recipes on our blogs because then we can just refer back to each others blog instead of calling each other several times for one recipe.
This is one of our family favorites (I know, we have a lot... but we are foodies)! And it is SOOO insanely easy! I adapted it from a recipe in a Martha Stewart cook book, but of course tweaked it to our families liking.
Here's what you need:
3-4 chicken breasts, boiled
1 small jar of salsa verde, or tomatillo salsa
1 tablespoon ground cumin
shredded Monterrey jack cheese or Spanish blend white cheese
Preheat oven at 400 degrees. After chicken breast are boiled and drained, shred (I put mine in the Kitchen Aid mixer with the paddle attachment... super easy!). Once shredded, add the jar of salsa, cumin and juice from 1/2 lime. Stir until blended.
Place tortillas on a cookie sheet 2 or 3 at a time so that they are not overlapping, top with a thin layer of cheese and bake in the oven for 5 minutes. Then top a heaping spoonful of chicken mixture and another layer of cheese. Bake for an added 7 minutes or until golden. Remove from oven and enjoy!
You can top these with shredded lettuce, diced tomatoes, sour cream or chopped cilantro... but they are yummy on their own too!
Yields: 8 toastadas (enough for the 4 of us, plus leftovers for Matt's lunch :])