4 chicken breasts, boiled and shredded
1 medium onion, chopped
2 cans green chile
2 cans green chile enchilada sauce
1 can Campbell’s cream of chicken soup
1 cup sour cream (plus more for garnish)
2 dozen corn tortillas
Salt and pepper
1 cup shredded Colby jack
1/2 cup chopped green onion
Boilchicken with an onion, garlic, bay, thyme, bouillon, and some Cholula seasoning. Sauté onion until soft in 1 tbsp. oil, add 1 can green chile to heat through. Add this mixture to shredded chicken and mix well. Mix other can of green chile with enchilada sauce, soup and sour cream; salt and pepper to taste. In a deep 9X13 pan, start layering tortillas dipped in sauce mix followed by chicken. You should be able to do about three chicken layers, ending with tortilla on top. Be sure to coat all tortillas well with sauce. Sprinkle cheese and green onions on top and bake, covered, at 350° degrees for 30 minutes. Remove foil and bake about 10 more minutes.
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