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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Extremely easy for beginner cooks. 3-can-sauce, chicken, tortillas and cheese. Ingredients:
2 large chicken breasts, cooked and shredded |
1 (10 ounce) can enchilada sauce (mild, medium or hot (up to you) |
1 (10 3/4 ounce) can cream of chicken soup |
1 (4 1/2 ounce) can chopped green chilies |
2 cups mexican blend cheese, divided into 1/2 cup portions |
5 medium flour tortillas (for soft tacos) |
salt & pepper |
Directions:
1. Preheat oven to 325*F.
2. Season both sides of chicken breasts with salt and pepper.
3. Brown chicken in hot skillet until juices run clear.
4. While chicken is browning, combine enchilada sauce, soup and chilies in a medium sauce pan (large enough to fit the shredded chicken in later).
5. Simmer sauce on low to heat through and marry the flavors.
6. Shred chicken with two forks and add it to the sauce, stir to combine.
7. Stir in 1/2 cup of the cheese.
8. Place a tortilla in the bottom of a 9x9 baking dish. Take a second tortilla, cut into quarters. Match the corners of tortilla-quarters to the corners of the baking dish. Using a slotted spoon (that way there will be some sauce without chicken at the end) scoop about 1/2 of the chicken and sauce mixture and spread to coat. Sprinkle 1/2 cup cheese over sauce.
9. Repeat layers, ending with sauce and cheese.
10. Bake for 20 minutes at 325*F. Place under broiler, if desired, for 5 minutes or until golden brown.
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