Chicken Tortilla New Wave Oven

Ingredients

• 2 boneless skinless chicken breasts, cooked and shredded
• 2 flour tortillas, cut into 1/2 inch strips
• 10 ounces diced tomatoes with mild green chilies
• 1/2 cup picante sauce
• 2 cups fancy shredded colby-monterey jack cheese
• 3 bunches of chopped fresh green onions

Directions

1. 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. 2

   Cook chicken breasts using 4-inch rack, 8 minutes on each side depending on thickness of meat.

3. 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. 4

   Pour tomato mixture into pie pan.

5. 5

   Gently stir in tortilla strips.

6. 6

   Top with cheese, heat until cheese is melted or desired golden toasted 4 minutes.