½bag tortilla chipscrumbled (we use Siete tortilla chips which are grain free)
1cupMonterey Jack cheeseshredded
Cilantro or diced green onionfor garnish
Instructions
Preheat oven to 400.
In a large Dutch oven or skillet, heat vegetable oil to shimmering over medium-high heat. Sauté onion and bell peppers until softened (about 8 minutes). Add garlic; cook an additional minute. Add chicken breast and sprinkle taco seasoning all over. Sauté until chicken is cooked through, breaking meat into small pieces (about 8 minutes). Pour in taco sauce, stir to combine, then remove from heat.
Meanwhile, spray a large casserole dish with cooking spray. Combine sour cream and cottage cheese in a medium bowl.
Layer half of the tortilla chips in the bottom of the casserole dish. Add the meat and vegetable mixture on top of the chips, then pour on the sour cream mixture. Top with remaining chips and shredded cheese.
Bake, uncovered, until cheese is melted (about 30 minutes). Garnish with cilantro or green onion.
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Notes
*Homemade Taco Sauce1 8-oz. can tomato sauce
½ can water (use the tomato sauce can)
1 tbs. white vinegar
¼ tsp. chili powder
1 tsp. cumin
¼ tsp. onion powder
½ tsp. garlic powder
¼ tsp. Kosher saltCombine all ingredients in a medium bowl and whisk until combined.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.