My husband loves Mexican food. We recently purchased a new wave oven for convenient and fast dinners, since we work long hours. New wave ovens cooks from frozen to done within minutes, so am always trying to find creative recipes where I do not have to thaw out my meat first. This can be topped with sour cream or peppers. Also, my husband said it may be good with all the extra toppings stuffed into a burrito.

Ingredients

4 serv.

boneless skinless chicken breasts, cooked and shredded↗2
flour tortillas, cut into 1/2 inch strips↗2
diced tomatoes with mild green chilies10 ounces
picante sauce↗1⁄2 cup
fancy shredded colby-monterey jack cheese2 cups
chopped fresh green onions3 bunches

Step-by-step instructions

1
Spray new wave oven (pie pan) with Pam; toast strips of tortilla 3 minutes on 4-inch rack, 1 tortilla shell at a time, take out, break them in half and set strips aside.
2
Cook chicken breasts using 4-inch rack, 8 minutes on each side depending on thickness of meat.
3
Mix chicken, Rotel, picante and green onions in skillet, bring to a boil,cover and let simmer 10 minutes or until onions are tender.
4
Pour tomato mixture into pie pan.
5
Gently stir in tortilla strips.
6
Top with cheese, heat until cheese is melted or desired golden toasted 4 minutes.

Source: food.com

Original recipe ↗

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