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From New Mexico magazine, a delicious and simple dish. (The black olives were not in the original recipe, but we like to add them.) For extra indulgence on occasion, serve with slices of avocado and/or sour cream!
- 2 chicken breasts
- 1 cup chicken broth
- 1 cup water
- 3⁄4 cup onion, finely chopped
- 2 (7 ounce) cans diced green chilies ("Ortega")
- 1 garlic clove, minced
- 12 corn tortillas
- 1⁄2 lb reduced-fat cheddar cheese or 1⁄2 lb monterey jack cheese, grated
- salt, to taste
- 1 (3 7/8 ounce) cansliced black olives (optional)
- Boil chicken breasts in broth and water until tender (about 15 minutes).
- Allow the breasts to cool, then shred them into small pieces and put them back into the hot broth and water.
- Add the chopped onion, chiles, garlic and salt to pot; simmer all together for 10 minutes.
- If mixture is too thick, add some more broth (or water) so there is enough liquid to soak tortillas in, one at a time.
- One by one, soak six tortillas in liquid and use them to cover the bottom of a 9x13 baking pan.
- Cover with chicken/chile mixture, olives and cheese; repeat once, starting with tortillas, ending with cheese.
- Place pan in a warm (about 375 degrees) oven until cheese melts.