16 corn tortillas
28oz can of Green Enchilada Sauce (I like La Victoira's mild)
1 can of Cream of Chicken Soup
3-4 chicken breasts, diced
1/2 white onion, diced
12-16oz cheese (cheddar or monterey jack work well)
Garlic Salt, Cumin, Salt, Pepper, Parsley or Cilantro (dried), Red Pepper flakes (optional), Olive Oil, Pam or other non-stick spray
Preheat oven to 375
In a large skillet, heat olive oil and add onion. Cook until soft. Add chicken, sprinkle with salt, pepper, garlic salt, and cumin. If you want them extra spicy, add some red pepper flakes. I leave them out if I'm feeding them to the little dude.
While that cooks, mix the large can of green enchilada sauce with the cream of chicken soup (undiluted) in a large bowl. Add 3/4 tblsp parsley or cilantro. Set aside. Shred the cooked chicken and onion mixture.
Spray a 9x12 baking dish, or casserole dish with Pam.
Spoon a small layer of the sauce mixture on the bottom of the pan. Top with 8 of the tortillas. (If using a 9x12 dish, I cut the tortillas in half so they will fit better.)
Top the tortillas with a little more sauce, then add chicken and sprinkle with cheese:
Top with remaining tortillas:
Finish with the remaining sauce and cheese:
Bake until bubbly and cheese starts to brown: