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Del Sol Chicken Tortilla Bake


DEL SOL CHICKEN TORTILLA BAKE
El Pollo Loco Restaurant Recipe

nonstick cooking spray
3 to 5 pieces (about 2 cups) El Pollo Loco Grilled Chicken, skinned, de-boned and cubed
3/4 cup each: shredded Pepper Jack and Cheddar cheeses, blended
1 (14.5 oz.) can diced tomatoes with mild green chiles, drained
1 (10 3/4 oz.) can condensed Pepper Jack Cheese Soup or Cream of Chicken Soup
3/4 cup sliced green onions, divide
1 dozen (6 1/2 inch) corn tortillas, cut each tortilla into six wedges

Preheat oven to 375 degrees.
Spray a 2 1/2 quart  baking dish with cooking spray; set aside.  In a large bowl, combine El Pollo Loco Chicken, 1 cup cheese blend, soup, tomatoes and 2/3 cup green onions; blend well.  Set aside 9 to 12 tortilla wedges.  Fold in remaining tortilla wedges into chicken mixture; spoon into baking dish.  Bake, uncovered, 30 minutes or until heated through.  Tuck remaining tortilla wedges around the edges of the baked dish; top with remaining cheese. Bake 5 minutes longer.  Garnish with remaining green onions.  Makes 6 to 8 servings.

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