Ingredients
1 1/2 lbs bone-in, skin on chicken breasts
1 quart chicken stock
12 corn tortillas, quartered
1 quart vegetable oil, for frying tortillas
4 cups salsa
1 cup sour cream
3/4 monterey jack cheese, grated
Preparation
In a large pan over medium heat, combine the chicken and chicken stock. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through. Let cool, and remove chicken from stock. Remove skin and bones from chicken, and shred the meat. Prepare the tortillas, you can either fry or bake the tortillas. To fry, in a deep, heavy pan, heat an inch of oil to 375F. Fry the tortillas until crisp. To bake, preheat oven to 425F. Place tortillas on a sheet pan, and bake until dry and crisp, about 12 to 15 minutes. Lightly oil a 3 quart casserole dish, and spread the tortilla pieces over the bottom. Spread the shredded chicken evenly over them. Cover with the salsa. Top with dollops of soupr cream and a sprinkling of cheese. Cover pan with foil, and bake in a 350F oven for about 15 minutes, or until tortillas are softened and flavors are evenly blended. Remove from oven, and allow to cool before serving
