Ingredients
4 - 6 cooked boneless, skinless chicken breasts, cubed (Do not overcook the chicken. It will be dry and chewey)
2 cans cream of chicken soup
3/4 cup chicken stock
1 can evaporated milk
1 4oz can chopped green chili - or sliced Jalapeno pepper in the jar
1/2 tsp crushed red pepper
salt & pepper
12 flour tortillas
1 onion, chopped
1 pound shredded cheddar cheese
Preparation
Combine liquids and stir in chicken, chopped chili, red pepper, salt & pepper.
Cut tortillas into quarters. Put a layer of tortillas in bottom of 9x13 casserole dish.
Spoon on a layer of half the chicken/soup mixture. Sprinkle with half the cheese and half the onion. Repeat layers of tortillas, chicken/soup, cheese, onion until all ingredients are used.
Can be made 1 day ahead and refrigerated overnight. Let stand to bring to room temp. before baking.
Bake @ 350 F until bubbling, about 45 mins. - 1 hour.
