2 lb. ground chicken (or 2 lb. boneless chicken breasts, cubed)
1/2 pkg. fresh cilantro
1/2 large red onion
1 tsp. garlic powder (or 2 cloves fresh)
1/2 tsp. cumin
1 tsp. chili powder
1 (4 oz.) can jalapenos (or 2 fresh, diced), divided
1 (15 oz.) can crushed tomatoes (or 4 fresh)
2 (10 oz. ea.) cans cream of chicken soup
2 (16 oz. ea.) bags shredded mild cheddar cheese, divided
8 large corn tortillas

Brown the ground chicken with a little olive oil in a pan. If using chicken breasts instead, cube the chicken into very small pieces and brown.

In a food processor, add the following:

The leaves from 1/2 of a package of cilantro, 1/2 of a large red onion, garlic powder or fresh garlic, cumin, chili powder and 1/2 can of jalapenos or 1 fresh jalapeno. If you like spicy, leave the seeds in, if not make sure to remove the seeds or YOUCH!! Blend the mixture in the food processor until it becomes like thick paste.

In a small bowl pour in the crushed tomatoes, and both cans of cream of chicken soup. Then pour the paste from above into the bowl and mix well.

In a hot pan (cast iron works best) brown all eight tortillas until they are crispy on both sides. Do not burn.

Cut the tortillas in half. They will be crispy so be careful not to break them in many pieces. If that happens use the pieces in the following process.

In your cast iron pan, add 1 layer of grilled tortillas. Then add 1 layer of ground or cubed chicken. Then add 1 layer of the tomato, soup, paste mixture. Then add 1 layer of mild cheddar cheese.

Repeat the above until you are out of tortillas.

The last layer should be a layer of mild cheddar cheese. Sprinkle the leftover jalapenos over the top and bake at 375°F in the cast iron pan for 1 hour.

ENJOY!!

Submitted by: Nathalie Pelletier