One of the first times I went to eat at my in-laws to-be, Owen requested we eat Mexican Chicken. I love ethnic food fusions, blending two cuisines together. This dish reminds me of a Mexican chicken lasagna. It is loaded with fantastic flavor. I mean really, the depth of flavor is extraordinary. It’s creamy and cheesy; it’s full of veggies and tender pieces of chicken. It’s still one of Owen’s favorites.
As organic as possible:
2 bone-in Chicken breasts
4 large Flour tortillas
2 cans Condensed cream of chicken soup (I like Pacific organic; which actually comes in a cardboard container)
12 oz Cheddar cheese
1 15 oz can Chili (I like Amy’s organic)
1/2 cup Onion, diced
1/2 cup Green pepper, diced
1/2 cup sliced Black olives
1 can diced Tomatoes with chilies
*Divide the ingredients in half
Sour cream for serving (optional)
Boil the chicken until tender, saving the broth. In the mean time preheat the oven to 350º. Spray a 13×9 inch baking dish with non-stick cooking spray (I like organic olive or canola oil), set aside. Shred the chicken into bite size pieces. Briefly dip the tortillas into the broth and line the baking pan, covering the bottom and sides. Begin layering with 1 of the soups, half of the chili, onion, green pepper, olives, chicken, and cheese. Repeat the process again beginning with tortillas, except this time top with tomatoes and green chilis (and a few more olives if you’d like). Bake for 50 to 60 minutes, until bubbly. Allow to cool slightly and set before serving. Serve with a dollop of sour cream.