Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
29 oz. salsa, heated 2 c. chicken, cooked and chopped 1/3 c. chopped cilantro 4 large corn tortillas 8 oz. cottage cheese 1 egg, beaten 4 oz. diced green chiles, drained 1 can sliced olives, drained well 3/4 c. Monterey jack cheese, shredded 3/4 c. Cheddar cheese, shredded Mix first three ingredients and spread 1/3 of mixture in the bottom of an 11 x 7-in. microwave baking dish. Layer 2 corn tortillas on top. Combine next four ingredients with 1/4 c. of each shredded cheese and spoon 1/2 of mixture over tortillas. Repeat layers, ending with salsa mixture. Cover with plastic wrap and microwave on HIGH for 10 to 12 mins., rotating the dish during cooking. Remove wrap; sprinkle and distribute with remaining cheese. Let stand until cheese melts. Cut into square or rectangles. Serves 6.
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