HungryBastard.com

This recipe was inspired by my aunt, Nancy. I’ve added/changed just a couple small things. It is absolutely delicious! My kids gobbled it right up.

Ingredients:

• 4 boneless chicken breasts
• 2 cans milk
• 1 large red onion, finely chopped
• 5 cloves garlic, finely chopped
• 2 blocks mild cheddar, grated
• 2 cans Cream of Chicken soup
• 2 cans Green Chilies, chopped
• 18 corn tortillas
• 1/2 c. Cilantro, finely chopped
• 1 box Stove Top Stuffing, chicken flavored
• 1 or 2 jalapeños, diced (depending on how spicy you want it)
• Olive Oil
• Salt & Pepper, to taste

Directions:

1. Boil chicken breasts until they are cooked throughout (about 30-40 minutes), cool & shred. Set aside.
2. While your chicken is boiling, start your sauce. Cook soup with equal amounts of milk. Add green chilies, chopped onion, garlic, cilantro, jalapeños, and salt & pepper. Simmer on low for 15-20 minutes. Stir frequently to prevent sticking.
3. Cover the bottom of a skillet with olive oil and fry corn tortillas 2-3 seconds on each side to heat. Dry on paper towels.
4. Preheat oven to 375°. Cover casserole bottom with soup mix. Then layer with 6 corn tortillas, overlapping edges to make them fit, add shredded chicken, cheese and more soup mix. Continue with layers ending with a layer of corn tortillas. Sprinkle cheese on top, cover with stuffing bread crumbs and a little bit of sauce to moisten the bread crumbs.
5. Cook for approximately 15-20 minutes to melt everything together and brown/crisp the top.

Great served with refried beans, diced tomatoes, Spanish rice, avocado, sour cream, lettuce, black olives, salsa, etc.