2-3 cups of cooked, diced chicken
6-8 flour tortillas
2-3 cups shredded colby jack cheese or cheddar
For the sauce:
1 can of cream of chicken
8-16 oz of sour cream (depending on how much you like)
1 can of diced chiles
1/2 cup of milk
a little salsa
a sprinkle of chili powder
(or you could even add a can of enchildada sauce)
Mix up the sauce until smooth. Layer stips of tortillas across bottom of a greased 9 X 13 pan (2-3 tortillas) (also you may want to put some sauce on the bottom if you like) Spread about 1 cup of sauce over the tortillas then sprinkle 1 cup of chicken over that and then cheese. Repeat the process with tortillas strips, sauce, chicken and cheese. Add one more layer of tortillas and then some cheese. Bake uncovered until bubbly at 350 for 30 minutes.
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We loved this meal! It was even better than the traditional rolled up chicken enchiladas. If I were to make it, I would add extra chilis to give it a little extra zip.
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