This is a fav of mine it is very good .
you will need Lasanga pan to make this dish typical deep 9x13 pan .
1 whole chicken
1 10.5 oz can cream of mushroom
1 10.5 oz can cream of chicken
1 10 oz can of Rotel tomatoes i use the one with cilantro and lime but any is good .
12 or so corn tortillas
5 oz of chicken broth left over from cooking the chicken . basicly fill up one of the cream of soup cans halfway with broth .
4 cups of monteray jack / colby cheese shreeded .
1 medium onion
boil the chicken let cool and debone tear apart set aside
mix the cream of mushroom, cream of chicken, rotel, and 5 oz of chicken broth in a large bowl .
chop up the onion .
tear up 6 or so corn tortillas not to small but basicly quater them up
spray the bottom and sides of the pan with non-stick spray then take the torn up tortillas and cover the bottom of the pan should take 6 or 7 ,take half the torn up chicken and layer over the tortillas , then add some of the onion followed with half the rotel mixture then cover with half the cheese
Then layer with the rest of the torn up corn tortillas, followed with the rest , of the chicken, add some onion, cover with the rest of the rotel mixture and finish with the cheese so the cheese covers it .
bake at 350 degrees around 40 min or until cheese is melted and it`s bubbling
Enjoy !
» Edited on: 2013-02-09 15:29:35