Mexican Tortilla Casserole - chicken breasts

Method

• 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