2# Boneless Chicken or 4# chicken with bones.
1 Med onion
1 cup water
9 11-inch flour tortillas
1 tsp salt
1 tsp Season salt
1 (10 oz) can tomato soup
2 (10 oz) cans of mild enchilada sauce
1# shredded cheddar or mozzarella cheese
1# frozen or canned corn (optional)
1/2 small can olives (optional)
Optional Garnish: Green onions, tomatoes, olives, sour cream, etc.
12 inch Dutch Oven
Large metal bowl or pot
Working over an open fire or burner, cook chicken with(season salt)and enough water to cover chicken in a Dutch oven. Drain off drippings - debone and cut chicken into small cubes. Add condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce. Simmer 5 minutes.
Spoon 3/4 of the sauce into bowl. Place 2 tortillas over mixture remaining in pan. Alternate sauce, cheese and tortillas in three layers -- ending with sauce and cheese. Place lid on Dutch oven simmer over low heat (6-7 briquettes on bottom 14-16 on top) until cheese melts and tortillas soften - about 30 minutes. You have to be careful or you burn bottom. You may serve as is or add a garnish. Have fun with it! Make it look pretty.
CommentI like to bring chicken already cooked/deboned. Then boys can do the rest. This is a fantastic meal. Depending on what you have with it, it can serve 10-12.
Recipe ContributorLaMar Nybo
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