1 boiled chicken (save broth)
you can substitute 3 bone-in breasts with skin but whole chicken is better
2 cans Campbell’s cream of chicken soup
1 16 oz. container sour cream
1 to 2 cups chicken broth
1 to 2 cans diced green chilis (mild or hot–to your taste) I use fresh roasted green chilis. They’re better but seasonal and hard to find in some areas.
1 to 1 1/2 dozen corn tortillas
oil to fry tortillas
1 to 2 cups grated mild cheddar cheese
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
Boil chicken or cook in crock pot overnight. Cool and shred. In large sauce pan, mix all ingredients but chicken, cheese, and tortillas. Add enough broth so mixture is not too thick to spread. Stirring constantly, bring to slow boil on stovetop. Add shredded chicken. Soft fry tortillas on both sides in hot oil (in and out for a few seconds). Use tongs to turn and remove. BE CAREFUL. Drain on paper towels. In 9 x 13 cake pan spread thin layer of mixture, then layer tortillas (you can tear them to make them fit), mixture, and cheese until mixture is gone. Bake at 350 degrees until heated thoroughly (between 45 minutes and 1 hour).
I usually cook dried pinto beans and refry them, adding cheese and garlic to taste. The easy way is to use canned refried beans. Put them in a frying pan with cheese, salt and garlic powder (to taste), mash with a potato masher (add a little milk until they’re the consistency you want) . Heat.
Make your favorite green salad.
1 white cake mix
1 pkg Dreamwhip
1 large instant Jello vanilla pudding
1 small pkg red Jello
enough milk to bring to the consistency of frosting
Bake white cake mix according to directions on package. Prepare Dreamwhip and instant Jello pudding according to directions and then mix together. With fork, poke holes all over baked cake. Prepare red jello according to directions on package, but don’t chill. Pour evenly over baked cake. Spread Dreamwhip/pudding mixture over Jello. Chill before serving.