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1
Set oven to 350 degrees.
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2
Spray a 9x13 baking dish with cooking spray.
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3
Cover the chicken breasts with water in a large stock pot.
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4
Bring to a boil, and cook until done.
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5
Remove and shred with two forks or cube into bite-sized pieces.
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6
Meanwhile, in a medium saucepot, combine the milk, cream of chicken soup, and spices (cumin, chili powder, black pepper).
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7
The spices in the step are really up to you.
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8
Season to taste!
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9
You might also add garlic powder, onion powder, etc.
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10
Sometimes I like to add diced, sauteed onions to this mix ... sometimes I dont, depending on my level of laziness!
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11
Mix your sauce together and let it simmer for a bit.
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12
Once its had time to cook a bit, add in the diced/shredded chicken and remove from heat.
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13
Heat oil in large skillet, over medium heat.
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14
One at a time, add a tortilla, cooking for just a few seconds per side.
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15
Once its nice and soft, remove from the oil (let excess oil drip off), and lay in a baking dish.
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16
Now, at this point, you can either line the baking dish with tortillas and make this a casserole, or make individual enchiladas.
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17
I like the casserole versionits easy!
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18
So, line your baking dish with softened tortillas until they cover the bottom in one layer (overlap them so no glass is showing).
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19
Next, add half of the chicken mixture, and spread over the tortillas.
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20
Add a sprinkling of cheese, and repeat the layers until you are out of tortillas and chicken.
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21
Make sure you end with a layer of tortillas on top.
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22
Slather sour cream over the top of all of this, and top with a nice layer of shredded cheese.
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23
Pop this in the oven, uncovered, for about 40 minutes or until the cheese is nice and bubbly and starting to brown a bit.
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24
Serve with Mexican rice, refried beans or sides of your choice.
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25
Easy modification: skip the tortilla-oil step and warm them in the microwave.
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26
But I warn you, the flavor just isnt the same!
