This recipe is a spin off of a recipe I adopted from Martha Stewart and pretty much made it my own thing. It is so easy that even a cook new to the kitchen can do it, plus it will feed between 8 and 12 depending you plan to serve something else with it or if your guests are big eaters or not.
Ingredients:
24 corn tortillas
3 large chicken breasts
1 large can of green enchilada sauce
1/2 c of sour cream
3 c shredded cheese, I use the Mexican blend
One medium onion chopped up (optional)
Bring a medium sized pot of water to a boil. Place chicken in the pot and let boil for about 15 mins. Meanwhile, preheat oven for 350 F. Heat a pan to medium heat and lightly toast both sides of the tortillas (about 2 mins each side depending on pan and burner).
Take chicken out of pot and let cool on a plate. Layer 6 tortillas on the bottom of an 11x9 casserole dish. Sprinkle a layer of cheese liberally, then another layer of 6 tortillas.
Next, shred chicken into small pieces using two forks or a fork and a sharp knife. Place in medium sized mixing bowl and stir in 3/4 of enchilada sauce (you will use the remaining sauce later), onions, a small handful of cheese and sour cream. Mix well. Add on top of tortillas in the casserole dish and spread evenly.
Layer 6 more tortillas over chicken mixture, then cheese, then the final layer of tortillas. Pour remaing sauce evenly over the top and finish off with lots of cheese. Bake in the oven for 30 mins or until the cheese on top gets a nice crispy golden brown look. Enjoy!
