Recipe by tornadoes three
This is one of my most popular dishes. I am always making a batch for friends and parties, husband's work functions, blah, blah, blah. It is not too spicy and very tasty.
Top Review by Cook in Training in KY
Even though the instructions weren't extremely clear (I totally missed where to put in the pepper or the Ranch dressing mix) it still turned out really good and I'll definitely make it again!
- 12 corn tortillas
- 2 cups corn oil
- 2 (16 ounce) bags Mexican blend cheese
- 1 whole chicken, cooked
- 1 tablespoon coarse black pepper
- 0.5 (1 ounce) package ranch dressing mix (Hidden Valley)
- 1 (8 ounce) can tomatoes and green chilies
- 1 (8 ounce) can green enchilada sauce
- 1 (6 ounce) can green chilies, diced
- 1 (16 ounce) container sour cream
- 1 (10 1/2 ounce) can cream of chicken soup
Directions See How It's Made
- Get newspaper and line counter with it. Cover newspaper with paper towels. This will protect your counter from the oil mess.
- Heat oil in medium skillet -(ready when a drop of water in oil "pops" at you).
- Quickly dip each tortilla in oil. Long enough to coat the tortilla. You only want to soften them, too long in the oil and they will turn crunchy.
- "Drain" tortillas on paper towels.
- Line 9x12 glass cooking dishing with six of the tortillas and set aside.
- In medium sauce pan combine diced green chiles, green chile sauce, soup and sour cream. Stir over medium heat until all the ingredients blend into a smooth, creamy mix.
- Tun off heat and set aside.
- Seperate meat from chicken, be careful of bones. NOTE: I usually buy a pre-cooked one from Albertson's.
- In a large bowl mix tomatoes, chicken, and one bag of chesse.
- Spread chicken mixture over tortillas in cooking dish.
- Douse chicken with half of the cream sauce.
- Cover with remaining six tortillas.
- cover entire casserole with second bag of cheese.
- Cook for 15 minutes, or until cheese is melted, at 375.
- Serve with remaining sauce as a condiment.