This is the ticket.
Stacked Chicken Enchiladas has it all -- creamy, cheesy, spicy, savory home-spun goodness. My friend, Rosaleen, made this dish for a pack of hungry hunters and their boys, and my kids have been asking for this meal on a regular basis ever since. Enjoy!
Rosaleen's Stacked Chicken Enchiladas
1 cooked chicken (or 4 chicken breasts) about 4 cups cubed
1 c. onion, diced
1 clove garlic, minced
2 -12oz boxes of Pacific Natural Foods Organic Cream of Chicken Condensed Soup
1/2 c. to 1 c. green chile, diced
12 oz sour cream
1 - 14oz can black olives, sliced
1/2 t. salt
1/2 t. poultry seasoning
1 t. oregano
4 c. cheddar cheese
16 corn tortillas
Sauté onions in oil over medium heat until translucent. Add garlic and sauté for 1 minute. Add to bowl of chicken.
Combine all other ingredients in bowl except cheese and corn tortillas. Mix well.
Over medium-high heat, cook each tortilla on both sides in oil until slightly brown and firm but still tender. This will help the corn tortillas from getting too soggy.
Arrange one layer of whole, halved and quartered tortillas in one 9" x 13" pan for a hungry crowd (12 tortillas), or two 8" x 8" pans (16 tortillas) if you'd like to freeze half for an easy dinner later. Don't worry about making the geometry perfect. This will taste just as delicious with gaps in the corn tortilla layer. See the drawings below for a layout idea.*
Spoon half of the chicken mixture over the tortilla layer in a 9" x 13" pan, or 1/4 of the mixture in each of two 8" x 8" pans. Layer half the cheese on top of chicken mixture. Repeat with one more tortilla layer, the remaining half of the chicken mixture, and the last half of the cheese.
Bake uncovered at 350 degrees for an hour.
Let sit 10 minutes (if you can wait that long), then serve.
*You could lay out the corn tortillas in the pan(s) like this: