I made a version of this delicious dish last week and it was easy and yummy. I got a whole turkey breast at Ralph's the other day. While shopping, a group of senoirs were all gathering around a display case of turkey and I over heard them mention that this was the best turkey price they'd seen ever, so I went to investigate. I have a very small freezer, so since I wasn't buying the whole turkey, just the whole turkey breast, I thought I could make some room. I picked out the smallest one and imagined what I could come up with to make. My parents are updating their kitchen at the moment, and are living with only a microwave for a week, so I invited them over for din din. The day before I roasted the turkey in my pampered chef roasting pan with lid (it barely fit and accually stuck to the top a bit). It was great and super juicey. So, I pulled all the meat from the bones and sent one 2 cup bag of turkey to the frig and another one for the freezer. The next day, I followed this recipe from Everyday Food and had a great meal.
12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken
1 can (4 ounces) chopped green chiles
1 1/2 cups Green or Red Salsa
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)
Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.