Stacked New Mexico Style (Or Rolled) Chicken Enchiladas

The original recipe came from Holloman Air Force Base OWC - tweaked and changed and made it my own. Our good friend in New Mexico always served her's stacked, I like rolled myself.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 4  chicken breasts
• 1 (10 1/2ounce) can  cream of chicken soup
• 2  cups chicken broth
• 1 (4 1/2ounce) can green chilies, chopped
• 1 1⁄2 teaspoons cumin
• 1⁄2 medium onion, chopped
• 1  garlic clove, minced
• 4  ounces monterey jack cheese, grated
• 12  corn tortillas

Directions

1. Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
2. Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
3. Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
4. Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
5. Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
6. If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
7. Pour Sauce over the Enchiladas.
8. Grate Monterrey Jack Cheese on top.
9. Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
10. Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.