Ingredients:
3 chicken breast (boiled and shredded) save broth
1 onion (chopped)
1 16 ounce sour cream mix
4 T oregano (crushed)
1 T salt
4 cup Monterey Jack cheese
2 cans of cream of chicken soup plus 2 cans of water
2 cups broth or water
1/2 cup oil
1/2 cup flour
1 small container Baca Hot Green Chili
1 1/2 dozen corn tortillas
Mix first 4 ingredients plus salt, and 2 cups cheese. Mix well, then set aside. In blender, blend green chili, 2 cans cream of chicken soup and 1 can of water. In large pot at low heat, brown flour in oil. Add cream of chicken mixture. Cook until it thickens, then add the other 3 cups of broth or water. Continue stirring, adding garlic powder and salt to taste. In small pan, add a little oil. Heat one corn tortilla at a time until softened - about 3 seconds on each side, then dip in cream of chicken mixture. In an oblong pan sprayed with Pam, spread sauce on bottom. Layer corn tortillas. Spread half chicken mixture, then sprinkle cheese and add more sauce. Repeat pan fry of corn tortillas and dipping in cream of chicken, layer with other half of chicken mixture, sprinkle little more cheese and sauce. Finish with one more layer of corn tortillas, sauce, and remaining cheese. Bake at 350° for 45 minutes.
