This is MA Spell's recipe but I don't think she has posted it here yet. My family likes this and I wanted to share.
This makes either one 9x13 pan or two 8x8 pans.
4 medium or 3 large chicken breasts (boneless,skinless)
3-4 large or 5-6 small flour tortillas
2 cups shredded cheese (I used 2% monterey jack/colby)
Sauce:
5 oz evaporated milk (fat free)
1 can cream chicken soup (healthy request)
1 small can diced green chiles
1 small (8 oz) tub light sour cream
Preheat oven to 350. Boil chicken breasts until cooked through. As the chicken is cooking, stir together the sauce ingredients in a large bowl. Tear the tortillas into 1-2 inch pieces.
When the chicken is done, shred it and stir it into the sauce until well combined. Spray the bottom of the pan with cooking spray and line with a layer of tortilla pieces. Layer half of the sauce onto the tortillas. Spread half of the cheese over the sauce. Repeat the layers. (I had enough for two layers.)Bake uncovered for 45 minutes or until cheese is melted and everything is hot and bubbly.
K's version - I didn't use the green chiles because my kids don't like green. I had picked up some frozen grilled chicken (fajita flavor) when it was on sale and used that instead. I used whole wheat tortillas and fat free sour cream, evaporated milk and healthy request soup just like she said. The cheese I used was cheddar/jack shredded cheese (low fat). All members of my family ate this, even the picky ones.
I fixed this last night and I liked very much. 1 son picked out the cheese, the other son had a 3rd helping and my husband said it was "OK". Remember, I have some of the pickiest eaters. They are a hard group to please when it comes to food. I didn't have green chilis instead, I used half a can of mild Rotel. and I added a little Taco Seasoning to the sauce. It's a keeper for me!
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