Ingredients
1/2
cup vegetable oil
1
package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count), cut into 1/2-inch strips
2
cups shredded cooked chicken or turkey
1 1/3
cups salsa verde or green salsa
2
cups shredded Chihuahua or mozzarella cheese (8 ounces)
Preparation
Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
Heat oven to 350°F. Grease 2-quart casserole.
Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
Bake about 30 minutes or until cheese is melted and golden brown.
