Page 163 - My Cookbook

Chicken Chilaquiles
Chicken
Makes 6 ∙ Difficulty Easy ∙ Source Excerpt From: Richard Jans. “The Best I Ever Ate.” iBooks.
INGREDIENTS
1 can cream of mushroom soup
1 soup can of water
1 med yellow onion
1 cup mushrooms, chopped
1 Tbls butter
2 large cloves garlic
4 whole green chilies from can
2 oz tequila
1 pinch ground cumin
1 pinch cayenne pepper
1/2 tsp paprika
1/2 tsp mexican oregano
salt & pepper to taste
3 large chicken breasts, grilled and sliced
2 cups shredded cheddar cheese
2 cups grated pepper jack cheese
1 cup cilantro, chopped
12 corn tortillas
2 cups grape tomatoes, cut in half
DIRECTIONS
In a large deep frying pan, lightly sauté the onions, mushrooms, garlic and butter. After 5 minutes, add the soup, water and tequila. Add the tomatoes.
Cut 3 of the whole green chiles lengthwise into strips and add to mixture. Add the cumin, cayenne, paprika Mexican oregano, salt and pepper.
On a deep 2 quart casserole dish, place 3 of the corn tortillas in layer form on the bottom of the dish. You may have to cut tortillas to get full coverage.
Cover the tortillas with half of the grilled chicken slices. Cover the chicken with half of the cilantro and then half of the sauce mixture. Cover the sauce mixture with 1 cup of jack cheese and 1 cup of cheddar cheese
Cover the cheese with 6 corn tortillas in layer form.
Repeat the layering process but do NOT cover the 2nd layer of sauce mixture with cheese. After the second layer of sauce is applied, cover it with 1 layer of 3 tortillas. Cover the last layer with the remainder of the cheese.
Dress the top of the cheese with cilantro sprigs and the 4th green chili.
Cover with foil and bake at 375oF for 15 minutes