This recipe is from my dear friend Cathy or Dr. C.–she is a native of New Mexico, so this dish is as authentic, as you can get. Mmm Mmm! One day she came over to our home and showed me how to make this delicious fare. OH, that I could come over and show you how. There’s something about sharing and learning and teaching that makes a recipe special, isnt there?
4-6 skinless, boneless, chicken breasts–cubed
48 oz. tomato juice
3 4 oz. cans chopped mild green chilies
1 can cream of mushroom soup
2 large onions, diced
2 c. instant rice
1 lb. fresh corn tortillas
1 lb. grated fiesta mix cheese or shredded Velveeta
1 t. powdered garlic
1 t. cumin
1/2 t. oregano
1 t. salt plus salt to taste
1 bottle canola oil
Heat 2 T. canola oil in frying pan. Thoroughly cook and brown chicken on medium heat. Place to the side on a plate with a paper towel to soak up excess oil.
Add 2 more T. oil and sauté onions. Place to the side in a separate dish from the chicken.
In a large stock pot, combine tomato juice, chilies, soup, cumin, garlic, 1 t. salt and sautéed onions. Heat sauce on medium low.
In the frying pan, heat 4 T. oil on medium high heat. Heat 18 of the corn tortillas on each side for about 30 seconds. Lightly salt to taste on each side. They will be soft, and not too crisp when they are taken from the pan. Soak up oil from each one on a paper towel.
Then layer in a 9 X 13 inch dish like this:
6 tortillas, 1 c. sauce, 1/2 of the chicken, 1/3 shredded cheese
6 tortillas, 1 c. sauce, 1/2 chicken, 1/3 cheese
6 tortillas, 1/3 cheese
Bake in the oven at 350 degrees for 30 minutes or until bubbly.
With the rest of the tomato sauce mixture, heat until bubbly. Then add instant rice. Turn off heat and cover. This will make Spanish rice.
With the rest of the tortillas, cut into pie shapes. Heat 4 T. oil (add more as it gets dry) on medium high heat. Cook each piece for 1minute on each side. Lightly salt on each side to taste. They should be crispy and golden brown when the oil is drained off. Again, use a paper towel to soak up the oil. Serves 8-10 people.