Since Joe absolutely LOVES green chile—ever since he went college in New Mexico—I had to get this recipe from his sister, Ellen, when she said she had the one from her Aunt Jean. Aunt Jean, who is known for this recipe, is an absolute stitch. She loves to entertain and once told us that she had saved up from months of selling her plasma in order to throw the party we were attending! I still need to experiment to make this gluten free--by making substitutions for the soups. Ellen has made some substitutions and adjustments that make the recipe just as tasty without a little of the hassle. Her adjustments are shown in parentheses below. You choose!
4-5 boneless chicken breasts (5)
1 can (10 oz.) cream of chicken soup (2 cans)
1 can (10 oz.) cream of mushroom soup
1 medium onion (omit, and just use a couple of shakes garlic powder)
1+1/4 cup frozen green chile, drained (or use canned 18-20 oz.)
2 TBSP butter (omit)
12 corn tortillas (18)
1 lb. grated cheese (cheddar, Jack or mixture) = 4 cups (6 cups)
¼ cup chicken broth (1/3 cup)
Cook and shred chicken while still warm. Preheat oven to 350 degrees. Saute onion in butter until slightly soft (omit this step since not using onion/butter) and combine with soups, broth, chile (& garlic powder). Cook a little.
Tear 6 (9) tortillas into small pieces and cover the bottom of a 9” x 13” pan. Spread ½ of the chicken over the tortilla pieces, then ½ of the sauce, and ½ of the cheese. Repeat layers.
Bake for 45 minutes until very hot, bubbly and lightly browned.