Ingredients:

• One can of Campbell’s Cream of Onion soup
• One can of premium chicken breast 12-12.5 oz
• One can (2 if you want) of diced green chiles 4-4.5 oz
• 14 corn tortillas – (yes a bit of a strange number – see notes)
• About 4 cups loosely packed grated cheddar cheese (yes, a lot of cheese grating here)
• Cooking oil (the healthiest you want to use – canola?)
• Milk – one soup can (a little more if necessary)

Prep:

Combine the soup, milk, chicken and chiles in a sauce pan – heat slowly.

Heat the oil and soften the corn tortillas, one at a time, in a frying pan – don’t cook them just get them more flexible. Set aside. I place on a plate with several layers of plain paper towels to sop up the oil.

Line a 9″ casserole dish (you know the Pyrex kind that are around 3.5″ deep and shaped like a half bowl) with 4 softened tortillas – I usually place one at the very bottom and three or four around the sides.  This forms the crust.

Pour in about 1/3 of the heated soup mixture.  Add about 1/4 – 1/3 of the grated cheese (I save more for the last layer). Add a layer of tortillas (3).  Repeat for two more layers.

Now to finish you can add more tortillas or add more cheese right on top.

Cover and place in the oven at 375º for about 1/2 hour to 45 minutes (should be see boiling). Uncover and continue cooking until top is brown (10 – 15 minutes). Let stand to cool and setup before serving.

Notes:

Is this a healthy meal? Unfortunately, not the most. However, it will get eaten and is one of the few foods I know that is actually better as a leftover. Am I sure of the cooking time and temperature? – not really.  I just cook it.  Serves – 6 without leftovers, but you want leftovers.

On the tortillas, some break during softening and you might use one or two extras on the top – sort of top crust as it were – I sometimes end up with 2 extra and I place on top, cover with extra cheese.