Note: Recipe given by a Member of the KING family.
■ 6 or 7 frozen boneless skinless chicken breasts
■ 2 family size cans of condensed cream of chicken soup
■ 2 family size cans of condensed cream of mushroom soup
■ 1 Large can of Ro-tel diced tomatoes and green chiles ( OR USE FRESH PICO DE GALLO, no cilantro )
■ 20 Corn tortillas cut into 2 inch strips
■ 1 1lb shredded Colby jack cheese
■ 2 tbsp pepper
■ 2 tbsp sea salt
1) Boil the chicken breasts in water seasoned with steak seasoning (or just salt/pepper with some cumin/garlic)
2) move the broth (its chicken stock.. do what you want with the broth)
3)cut chicken into cubes
4)combine the soup cans and Ro-tel (Pico de gallo in a can, minus the cilantro) in a large bowl.
5) then add the chicken to the filling with pepper/salt.
6) spray a large lasagna pan with Pam (non-stick spray) or grease. its now become a construction project.
7) Begin with a little of the soup mixture to keep the tortilla strips from sticking the bottom of the pan and becoming distinctly hardened. (a consistent smear would suffice)
8)layer the tortillas, edges touching but not overlapped, in the pan.
9) Add some soup in thin layer, add some cheese, then another layer of tortillas
10) Continue to layer till out of space, or materials.
11) Cover the top liberally with the rest of the Cojack cheese
12) Bake at 350 for 45 minutes or until the cheese is melted and slightly browned.
13) Let it rest for a few minutes before serving it like Lasagna, its hot... don't burn your hands.
Feeds a lot.
Is a thick meal, like a pot pie. Use thin, strong spatula to remove from pan, makes for easier lifting and less mess when plating the food.