Feel free to add minced garlic and onion to the sauce for even more yummy flavor! (I mixed in some fresh habanero salsa).
To make a less spicy sauce, use diced tomatoes with green chiles.
1 1/2 lb boneless, skinless chicken breasts, cut into strips, poached and a splash of poaching water reserved
1 can diced tomatoes with jalapenos
1 can cream of chicken soup
8 oz. Velveeta, cut into cubes
12 flour tortillas
1 cup shredded Mexican blend cheese
Cool and shred chicken. Set aside.
Preheat oven to 350º F. Spray a 13x9” baking pan with cooking spray. Set aside.
Combine tomatoes, soup and Velveeta in a medium saucepan. Cook over medium heat, stirring constantly, til cheese has melted and mixture is smooth. If sauce is too thick, add reserved chicken poaching water. Remove from heat.
Spread 1/3 of sauce mixture on bottom of pan. Layer with 6 tortillas, chicken, half of remaining sauce mixture, remainder of tortillas and remaining sauce. Top with shredded cheese.
Bake for 30-40 minutes. Let rest 10 minutes and serve.
Served with pinto beans.
So delicious, yet so easy.