2 cans cream of chicken soup
1 small can diced green chilies
1 can chunk chicken
1 can chicken broth
2 big scoops of sour cream
2 dozen corn tortillas
1 lb. shredded cheese
chopped onion (if desired)
Alternate method for chicken:
In pressure cooker, place 4 frozen chicken breasts with 2 cups of chicken broth. Pressurize pressure cooker to the second ring and maintain that for 11 minutes. Let pressure cooker depressurize slowly and then shred chicken. The broth in the pressure cooker takes the place of the can of chicken broth.
Soften tortillas in microwave, 1 minute for 12 tortillas. Mix cream of chicken soup, chicken broth, chicken, onions (optional), and chilies in bowl. Pour small amount mixture into square casserole pan. Tear up corn tortillas into fourths and layer into the pan, two tortillas deep. Top with cheese and more liquid. Repeat adding a layer of tortillas, cheese, and liquid until the pan is full and/or the mixture is all used.
Cook in microwave for 10 minutes. Add sour cream and cook an additional 5 minutes.
