Barry Mantelli
Here's my "variation" on this same theme. I hope it works for y'all. I made them this weekend. Last weekend, I made Red Chile/beef slightly varied recipe though...

super low fat and super tasty.
Here's how:

Ingredients:
Chicken Breast
Green Chile (i had frozen/chopped)
Garlic powder
Onion powder
salt
pepper
olive oil
corn tortillas
flour (corn or wheat)
Provolone cheese (i had my deli slice fresh)
Cumin
chicken stock (optional)

tools:
Knife
rice steamer (this has a steamer basket for other stuff)
baking dish
sauce pan

I steamed two chicken breasts, lightly seasoned. Steamed until internal temp of 175. Shred chicken (approx 25 mins)

I made some green chile sauce: Olive oil, garlic and onion powder - heat all in sauce pan till tiny amounts of smoke start coming from the olive oil, then add the green chile and some salt and pepper and cumin to taste. I put the chile in the pan frozen, I'm sure you can thaw it... I added a tiny amount of wheat flour to thicken the sauce (but next time I'll use corn flour.) I heated till boil, then simmered with lid on. (I kinda over simmered (watching football), and lost a lot of water, I added a few oz of Swanson chicken stock and I got a super result.)
This all took about 25 mins.

Next - in a 9x9 pyrex dish I put my corn tortillas in, topped with some shredded chicken, then some green chile sauce, then I topped that with the provolone. Repeat until you feel you have stuffed the baking dish. Bake at 350 for about 25 mins until cheese is a nice, light, golden brown color.

Let stand 5 mins and consume mass quantities.
about 9 months ago · Report

Robert Martinez
I usually use the reduced fat soup as well as reduced fat cheese. that leaves the minimal amount of fat and i didn't taste a difference......

Also, i pretty much left the seasoning options up to you guys......of course onion/garlic salt and pepper always add to that delicious green chile flavor
about 9 months ago · Report

Rebecca Rivera
I always make the sauce from the chicken stock, cream of chicken or cream of mushroom soup, sour cream, green chilies, onion, oregano, cumin using the stock to thin the mix as needed. I then add the chicken to this mix and layer accordingly. My mother in law made them this way for eons so she could not be wrong..