2 cooked chicken breasts (you can just get one of those rotisserie chickens from the grocery store)
1 can cream of chicken soup
1 small can chipotle chiles in adobo sauce
1 jar enchilada sauce
2-3 tortillas, cut into strips
Shredded cheddar (or Jack, or Mexican Mix - whatever you have) cheese
Fritos
Sour cream (optional - for serving
Preheat oven to 350°.
Take the 2 chicken breasts & shred the meat with forks. Mix together the can of soup, plus 2 or 3 chiles (minced) and a little of the adobo sauce (you will have TONS of the chiles left over; save them for another recipe). Mix enough of the soup/chile sauce in with the shredded chicken to make it like chicken salad or tuna salad consistency. You don't want your chicken swimming in the soup stuff, but you need enough to keep the meat moist & tasty.
Spray a 9" square casserole dish with nonstick spray. Pour in enough enchilada sauce to lightly coat the bottom of the dish. Lay slices of tortilla over the sauce to cover, then carefully spread the chicken/soup mixture over it. Top with more sliced tortillas. Pour more enchilada sauce on top (you'll probably have a lot left over - I think I used half a jar). Then add a layer of shredded cheese. Finally, crunch up some Fritos and put them on the very top. Pop it in the oven for about 30 minutes, until the cheese and sauce is bubbly. Then broil the casserole for a couple minutes to make the Fritos golden brown. Serve with sour cream.
1 can cream of chicken soup
1 small can chipotle chiles in adobo sauce
1 jar enchilada sauce
2-3 tortillas, cut into strips
Shredded cheddar (or Jack, or Mexican Mix - whatever you have) cheese
Fritos
Sour cream (optional - for serving
Preheat oven to 350°.
Take the 2 chicken breasts & shred the meat with forks. Mix together the can of soup, plus 2 or 3 chiles (minced) and a little of the adobo sauce (you will have TONS of the chiles left over; save them for another recipe). Mix enough of the soup/chile sauce in with the shredded chicken to make it like chicken salad or tuna salad consistency. You don't want your chicken swimming in the soup stuff, but you need enough to keep the meat moist & tasty.
Spray a 9" square casserole dish with nonstick spray. Pour in enough enchilada sauce to lightly coat the bottom of the dish. Lay slices of tortilla over the sauce to cover, then carefully spread the chicken/soup mixture over it. Top with more sliced tortillas. Pour more enchilada sauce on top (you'll probably have a lot left over - I think I used half a jar). Then add a layer of shredded cheese. Finally, crunch up some Fritos and put them on the very top. Pop it in the oven for about 30 minutes, until the cheese and sauce is bubbly. Then broil the casserole for a couple minutes to make the Fritos golden brown. Serve with sour cream.
