Chicken Chilaquiles con Salsa

• Nonstick oil spray
• 8 corn tortillas
• 1 pound chicken breasts, approximately
• 1 cup tomato-based salsa
• 1 1/2 cups chicken broth
• 1/4 cup crumbled asadero, feta, or grated Jack cheese
• 1/4 cup low- or nonfat sour cream, plus 4 teaspoons for garnish (optional)

1. Preheat the oven to 350 degrees F. Spray a 2-quart baking dish (8x8-inch, 9-inch round, or 10-inch oblong) with nonstick oil spray.
2. Cut the tortillas into sixths and place in the dish in an even layer.
3. Cook the chicken breasts covered in 1/2 cup of the broth in a saucepan on the stove for 6 to 8 minutes.
4. Allow the chicken to cool.
5. Shred the chicken and arrange over the tortillas.
6. Top with the salsa, broth, and cheese.
7. Add 4 teaspoons of sour cream, if desired, and bake until bubbly and heated through.
8. Serve hot.
9. Garnish each serving with a dollop of sour cream, if desired.

nonstick oil spray, corn tortillas, chicken breasts, tomatobased salsa, chicken broth, crumbled asadero, cream

Taken from www.cookstr.com/recipes/chicken-chilaquiles-con-salsa-2 (may not work)