This is my first new recipe that I learned. I grew up eating this wonderful dish, and I finally got my mom to email me the recipe. It’s not nearly as hard as I thought it would be.
3 boneless chicken breasts
1 medium onion
4 T EVOO or 4 T butter
2 cans cream of chicken soup
1 medium can chicken broth
2 cans green chilies
12 corn tortillas cut into quarters
3 C shredded cheese
Cook the chicken breasts. Sauté onions in butter until tender. Add cream of chicken soup, chicken broth, diced chilies, and 1 1/2 C cheese to the onions. Mix. Cut the chicken breasts into chunks, and add them to the soup mixture. In a 9x13 baking dish pour a small amount of the soup mixture without the chicken onto the bottom of the dish. Then, arrange a layer of the quartered corn tortillas. (About 16 quarters.) Pour half of the soup mixture onto the layer of corn tortillas. Arrange another layer of corn tortillas and pour the rest of the soup mixture on top of that layer. Arrange a final layer of corn tortillas and sprinkle the remaining cheese on top of those tortillas. Bake for 30 minutes in a 325 degree oven.
Chicken breasts take longer to cook than it does to make the soup mixture, so start them first, before you do anything else.
I cook the chicken breasts in a frying pan on the stove, and add salt to help flavor the chicken a little. Turn them often so as to not burn the outside.
I use chicken stock instead of broth, because I have tons of it for my chicken noodle soup. My stock is in the quart size boxes, so I measure some of it into a cream of chicken soup can to get the right amount.
Green chilies are different than jalapeños, as Michael and I discovered the first time I made this.
The tortillas can be frozen, but are easier to cut if they are thawed just a little.
The more cheese, the better, especially if you take the time to shred it yourself.