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1
Begin by boiling the chicken in large pot.
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2
Add in salt, pepper and some garlic salt to season the water.
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3
While the chicken boils, finely chop the onion.
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4
Over low heat, simmer tomato soup and when well heated, add in the Velveeta and diced chiles.
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5
Stir together well, keeping over low heat, so as not to scorch.
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6
When chicken is very tender, remove from the broth and allow to cold, Then shred the meat finely, discarding the bones.
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7
Remove tomato soup from heat.
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8
In a bowl, combine chicken, 3/4 of the minced onion, minced olives.
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9
In a small frying, heat oil.
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10
Always keep oil at least half full and very warm (not smoking) in the frying pan.
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11
At this point you need to have your assembly line ready.
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12
Begin to heat oven at 350F degrees.
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13
Have a good sized lasagna pan or possibly disposable aluminum pan near stove.
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14
Have the chicken bowl mix and shredded cheese near the pan.
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15
Keep some snips or possibly tongs handy to remove tortillas from the warm oil.
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16
If you can, ask someone to help assemble while you fry the tortillas.
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17
Begin frying the tortillas slightly, try not to crisp them too much.
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18
They should fry for about 10 to 15 seconds if oil is very warm.
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19
After frying the tortilla, immediately pull with the snips and dip in the tomato soup for about 10 seconds.
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20
If you have help, let them remove it from soup and start covering the pan with them as if you were doing the actual lasagna pasta.
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21
Slightly overlap them on the pan.
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22
When layer is complete, add in some chicken and make sure it covers the tortillas layer.
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23
After chicken, add in some shredded cheese and begin to add in another layer of tortillas.
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24
When 2nd layer is complete, pour some soup (about 2 c. full) on top of the layer and spread proportionately.
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25
Keep the procedure going till the top of the pan is reached.
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26
The top should have a layer of tortillas covered by a good amount of the tomato soup, then some cheese and some of the diced onions on top.
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27
Cover pan tightly with some aluminum foil and cook for about 45 min.
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28
After 45 min, remove the aluminum foil and return to the oven for another 15 min.
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29
Remove from oven and cut.
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30
Optional serving suggestion: shred lettuce; sprinkle lettuce and some lowfat sour cream on top of a serving of chicken lasagna and serve.
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31
Enjoy!
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32
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