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1
Place 6 boneless chicken breasts in a stockpot, cover with water, add 1 teaspoon minced garlic and boil until chicken is cooked throughly.
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2
Combine cream of chicken soup, chicken broth, sour cream, salsa, Rotel, green chilis, 3 cups shredded cheese, remaining 1 teaspoon minced garlic, chili powder, cayenne pepper, paprika, and white pepper in a medium-sized pot.
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3
Heat on medium, stirring until melted and blended well.
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4
Then keep warm on low until chicken is added.
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5
Removed cooked chicken breasts from water and dice into small pieces (or tear apart with forks for shredded texture).
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6
Add cooked chicken to the sauce mixture and stir until mixed well.
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7
Preheat oven to 350 degrees.
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8
Spray a 9x13 pan with non-stick cooking spray.
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9
Spoon chicken and sauce mixture into the bottom of the pan until well covered.
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10
Tear 2-3 tortillas into bite-sized pieces and spread over the mixture.
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11
Repeat twice.
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12
Spread remaining 1 cup shredded cheese over tortillas.
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13
Cover pan with foil after spraying with non-stick cooking spray.
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14
Place in the oven on the top rack and bake for 20-30 minutes.
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15
You may want to remove the foil for the last 5 minutes to make sure cheese is melted.
