We literally had 20 minutes to prepare dinner tonight before Zachary needed to go to football practice....good thing today is "Whip it up Wednesday"! :)Sous Chef: Amelia
6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14 oz. each) chicken broth
1 cup salsa
1 cup frozen corn (we have also used canned corn before and it's turned out the same)
1 cup Cheddar Cheese, shredded
HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. (We skipped this entire step and served it with Tortilla Chips!)
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14 oz. each) chicken broth
1 cup salsa
1 cup frozen corn (we have also used canned corn before and it's turned out the same)
1 cup Cheddar Cheese, shredded
HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. (We skipped this entire step and served it with Tortilla Chips!)
MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. (We skipped this entire step too, and added canned chicken, which turned out pretty good!)
ADD chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
SERVE topped with cheese and tortilla strips (or chips, like we did!)...also a bit of sour cream :)
Critiques ~
Megan: "Mmmm...."
Zachary: "
Anna: "Fabulous!"
Amelia: "I like this!"
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1 comment:
How nice to get the children involved at an early age. They will learn to love to cook; and that's a good thing. Wish I liked to cook. The best I can say is that sometimes I don't mind. And those are the good times. Mostly, I am glad George does it.
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