4 chicken breasts with bone in or boneless
Medium pot half filled with water-put on high and turn down to medium heat when water begins to boil
1 onion diced
1 tablespoon of fresh garlic
1 can of hot rotell
I can of green enchilada sauce (medium or hot) up to you
1 cup of freshly diced green chili (canned will be fine too)
salt and pepper to taste
1 knorr chicken cube
2 cups of your favorite shredded or thinly sliced cheese ( assadero or muenster are my fav)
1/4 cup of olive oil
Saute diced onion in olive oil
Add all ingredients to pot half filled with boiling water and stir in onion and olive oil mixture. Bring to boil while pot slightly uncovered, turn down to medium heat when begins to boil. Continue to cook until chicken is tender.
Preheat oven to 375 degrees
When chicken is tender, turn off pot, set broth aside. Pull chicken breast onto a plate or large cutting board. Allow them to cool. Take one breast at a time, once at room temperature, and pull chicken off bones and shred.
Take medium to large baking dish and line with corn tortillas, one layer. Add your favorite shredded/sliced cheese over tortillas, add layer of shredded chicken. Take a large soup ladel and spoon broth and mixture from pot over first layer. Add layer of tortillas and repeat process until you are at the rim of the baking dish. Add layer of cheese and top with a little more broth from pot. Don’t over fill the baking dish or when it boils, it will over flow.
Put in hot oven and allow to bake for at least an hour at 375 degrees. You will know it is done as it will be golden brown and everything will be melted well together. Excess broth has now been soaked into all the delicious layers. Pull out of oven and let stand for about 15 minutes and serve.
This is a delicious meal that you and your family can enjoy! Please give us feedback when you have tried it.