Makes: 10 Servings
One pot, one casserole pan-Enchalidas that are easy. You control the heat of chile and calories. Paired with refried beans or spainish rice this meal is a keeper.
1 to 2lbs
Chicken breast or other cut you prefer
1 family size can
Cream of mushroom and cream of chicken soups.
Onion chopped (less as desired)
Garlic or powder
Shredded cheese of your choice. I use sharp cheddar
Begin by boiling chicken in a large pot. You can add carrots, celery and onion for flavor, discard veggies when done, drain chicken side aside.
Cut up onion and sauté it (and fresh garlic if you prefer) while chicken cools.
Shred chicken, either by hand or a nifty trick is to use a mixer.
Add chicken to onions, add chile, and both soups. Use one of the soup cans to add 1 to 1 1/2 cups of water to thin out the mixture. Add garlic powder or salt if no fresh was added.
Bring to boil, stirring frequently' then let simmer for 10 mins. Pre-heat oven 350
Lightly spray casserole pan and start with a layer of corn tortillas, a standard pan will hold 4 in a layer (you can roll mixture in if you choose, like burritos.)
Add layer of chicken mixture, then cheese and repeat until all is gone. Cheese should be the top layer, much like a white lasagna.
**if you thin it enough you can make an additional small casserole pan.
Bake for 10 minute or until cheese is desired browned color.
Let stand and enjoy!!!!