Ingredients

• 1 lb frozen chicken breast
• 1 – 16 oz package frozen green peppers and onions
• 2 – 10 oz cans green enchilada sauce
• 1 package cream cheese
• 4 cups pork rinds
• 1 teaspoon cumin
• 16 corn tortillas (6 inch)
• 1 – 8 oz package of shredded cheese–Mexican Blend

Directions

Thaw chicken and chop into ½ inch cubes. Cook in non stick pan in 1 tbsp vegetable oil until it is no longer pink. Add vegetables and one can of enchilada sauce and simmer.

Meanwhile, in a separate pan, soften the cream cheese on low heat and stir in the second can of green enchilada sauce and cumin (to taste). Mix well and remove from heat. Crush pork rinds in a separate bowl.

In a 2 quart baking dish, layer the following:
1 layer tortillas.
Then ½ of the crushed pork rinds covered with half of the cream cheese sauce. Follow with a layer of tortillas, then a layer of chicken/vegetables, then tortillas, then the remaining pork rinds and cream cheese sauce, tortillas and sprinkle with grated cheese.

Bake in a preheated oven 425° F for 25 minutes or until mixture is heated throughout.

Recipe by Michael Johnson of Terrebonne, OR
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