I wanted to try something a little different. I decided I wanted to make something with corn tortillas, as some of those are safe for my son to eat. I also wanted to use the salsa I made recently. This is what I came up with. This recipe takes about 30 minutes to prep and make and makes 2 sandwiches.
- 6 corn tortillas
- 1x 9 oz Perdue Short Cuts Chicken
- 6-8 oz salsa
- 6 oz taco blend shredded cheese
- 6-8 oz sour cream
Preheat oven to 375.
Chop up chicken into small chunks and place in large bowl.
Add salsa and mix well.
Add sour cream and mix well.
Add shredded cheese, saving a small amount to sprinkle on top of finished sandwich. Mix well.
Lightly brown tortillas in pan.
Place 2 tortillas into bottom of a baking dish.
Using a spoon cover the tortillas with a layer of the chicken mixture from the bowl.
Place a tortilla on top of each. It now looks like a round sandwich.
Place another layer of the chicken mixture on top of that tortilla.
Place a tortilla on top of each. It now looks like a double decker round sandwich.
Sprinkle the remainder of the shredded cheese on top of the two tortilla stacks.
Bake in the oven for 20 minutes.
Remove from oven and let sit a couple of minutes.
The corn tortillas I used were 6 inches across. For the first two sandwiches I made I used 8 oz of sour cream and the mixture was a bit too wet, resulting in it being messy to eat. For the second two sandwiches I used a little less salsa and a little less sour cream and things held together much better. Basically when you’re making the mixture, keep it as “dry” as possible. Even messy it was very yummy! The idea started out as a pie, but then my son ate it like a sandwich. I’m now planning on doing some further adapting and using the idea to come up with a pie.