Easy Chicken Enchiladas (Chicken Sopa)

Originally from Pat and Brenda Mullen who got it from some cook book :)

Easy Chicken Enchiladas

1 cooked chicken, all the meat pulled off

1 bag tortilla chips

3 c. shredded cheddar cheese

2 cans cream of chicken soup + the 2 cans of water (I make my own white sauce/enchilada sauce with the green chilis to equal about 6 cups)

green chilies, or jalapeños if desired

Make this in a 9x13 pan.  Preheat oven to 350 degrees.  

Spread almost half the bag of tortilla chips on the bottom of the pan crushing them a little to flatten and fill in any holes evenly.  Once you have a layer of chips down, cover with the chicken meat and about half of the cheese.  Set aside.  On the stove mix together the cans of soup, water and chili's.  Once combined and warm ladle half of the soup evenly over your chips, chicken and cheese.  Top with another layer of chips and the other half of the cheese and then lastly the other half of the soup.  Cover with foil and bake for 20 minutes.  Remove foil and bake another 20 minutes. 

Serve with salsa, sour cream, avocado, etc.  I love it with Chilean tomato salad.  This is always a crowd pleaser, and we just leave out the chili's when we make it at home for the kids.

Another version below:

2 cans (15oz each) Hatch Enchilada Sauce, Red or Green, Mild or Medium
1 lb. ground turkey or beef, or a deboned rotisserie chicken, or soft beef, or pork carne adovada
1 can black beans or pinto
1 onion diced
1 c. sour cream (can sub cream cheese)
2-4 c. cheese, depending on how much you like cheese
1 can green chilies, diced, mild
16 corn tostadas

Cook onion and meat together, seasoning it with taco seasoning, unless using already prepared meat like the carne adovada pictured below. Add green chilis, beans, and sour cream, stirring until incorporated. 

Turn oven on to 350 degrees.  Spray pan and pour ½ can of enchilada sauce in bottom of pan, then layer 8 tortillas on that, then cover with the meat mixture, half the cheese, and the other half can of sauce.  Then place the remaining 8 tortillas down, the rest of the cheese, and the remaining whole can of sauce.  Bake for 45-60 minutes uncovered.  Serve with rice, pico, salsa, sour cream, avocado, cilantro, or whatever you like!  Hearty, full of flavor, without any cream soups.