I should probably call this “Rick’s Chicken Enchilada Casserole,” since I borrowed it from the husband of Nancy Richards, my first newsperson on the morning show back in the 90s.

It’s super simple and easy to tweak to your own taste. And it’s a soupy mess. 😀

INGREDIENTS:

• 1.5 to 2 lbs of chicken breast, sautéd (or boiled) and shredded

• 18 to 20 corn tortillas, quartered (they’ll look like little triangles with a rounded base)

  Sauce, made with:

• 2 cans red enchilada sauce

• 2 cans cream of chicken soup

• 1 can diced green chilis

• 1 can diced jalapeños, or half a can, based on your taste

  Mix it all up!

  Then the cheese. Mmmmm.

• 2 cups shredded cheddar

• 2 cups shredded monterey jack

• Add sliced black olives, if that’s your thing

INSTRUCTIONS: Because this is all about building the dish, really.

In a 9 x 13 casserole dish, spray the bottom with Pam or something.

Then begin building your layers (and remember, your chicken is already cooked):

Cover the bottom of the dish with those quartered pieces of corn tortillas. It won’t be perfect, but just lay down a base.

Then spread in about half of your chicken.

Then ladle the sauce over the chicken.

Then cover that layer with cheese.

Now go back and repeat those four layers: Tortillas, the rest of your chicken, sauce, and cheese.

Then, for the third round, just the tortillas, sauce, and cheese. Remember, if you like black olives, mix those in if you like, or put them over the top.

Bake all this in the oven at 350 for about an hour or until it’s working for you.

Enjoy! It’s soupy and delish!