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Ingredientes
- 2 x to 3 large boneless, skinless chicken breast halves or possibly 4 to 8 bone-in chicken breast halves
- 1 c. chicken broth, divided use Garlic, salt and pepper to taste
- 1 can cream of mushroom soup
- 1 can cream of chicken soup About 10 green chiles which have been roasted, peeled and minced (about 1 to 1 1/2 c. or possibly to taste, amount will vary depending on heat of chiles)
- 1 sm to medium onion, minced
- 24 x corn tortillas Oil
- 1 x (16-oz) package Monterey jack or possibly mozzarella cheese
Direcciones
- Place chicken in slow cooker or possibly pressure cooker, along with 1/2 c. chicken broth and garlic, salt and pepper to taste. Cook till chicken is juicy and tender, then shred and place in bowl.
- In a saucepan, mix soups, remaining chicken broth, green chilies and onion.
- Cook till hot and smooth, but do not let boil for a long time. Add in shredded chicken. If mix is too thick, you may add in broth. But it should not be too thin, either. Remove from heat.
- While soup mix is cooking, fry corn tortillas in a small amount of oil.
- Take each tortilla and dip in the oil, turning once, removing while they're hot and soft.
- In a 13-by-9 inch glass or possibly aluminum baking pan, place a bit of the soup mix, then layer the pan with tortillas, then chicken and soup mix, then cheese. Complete the pattern till you reach the top and end with cheese. Bake at 350 degrees for 20 to 30 min. Cheese should be melted and dish should be warmed through.
