Shelly's Recipe

LAYERED CHILE CHICKEN ENCHILADAS

Category: Casseroles - Chicken and Turkey

1/2 (6.5-lb.) bag skinless, boneless chicken breast halves (about 8 pieces)
3 (10.75-oz.) cans cream of chicken soup
1-1/2 (28-oz.) cans enchilada sauce
1-1/2 cups chopped tomato
1 (7-oz.) can diced green chiles, drained
24 (8-inch) flour or (6-inch) corn tortillas, torn into quarters
1 (2-lb.) block Colby Jack cheese, shredded

In a large heavy pot combine chicken and enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until chicken is no longer pink. Drain (reserve broth for soup stock, if desired). Cool chicken slightly and cut into cubes.

In a large bowl combine cream of chicken soup, enchilada sauce, chopped tomato and green chiles; stir until smooth. Stir in chicken.

Layer in a 13x9 inch baking pan tortillas, sauce, cheese, repeating layers until all ingredients are gone. Serves 12

NOTE: I like to layer in three 8-inch square pans, layer pieces from 4 tortillas, 1 cup sauce and 1 cup cheese. Repeat layers once. Cover each pan with heavy-duty foil and then with plastic wrap; freeze. Each pan with serve four:

To bake from frozen, bake covered at 350°F for 1 hour. Uncover and bake 20 minutes more or until bubbly. To bake from thawed: Bake, uncovered, at 350 for 35 minutes or until bubbly.