Ingredients
1 tablespoon olive oil
3-4 boneless, skinless chicken breasts, cut into small pieces
1 small onion, chopped
1 jalapeño pepper, diced
1 clove garlic, minced
1 1/2 cups chicken broth
1 cup sour cream (Light and full fat both work well.)
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon cumin, ground (If you don’t feel like grinding it, whole works too.)
2 cans (10 1/2 ounces each) condensed cream of chicken soup (I use Healthy Request.)
24 6-inch corn tortillas
2 cups sharp cheddar cheese, shredded

Instructions
1. Preheat oven to 350*F.

2. Heat olive oil in a large saucepan over medium-high heat.  Add chicken and onion and cook, stirring, until chicken is cooked through and onions are soft.  Add jalapeño and garlic.  Continue cooking for a few minutes, or until fragrant.  

3. Add chicken broth, sour cream, salt, pepper, cumin, and chicken soup.  While stirring, bring to a boil and then remove from heat.  

4. Spray a 12x9-inch baking dish with cooking spray.  Spread 1 cup of the soup mixture over the bottom of the dish and top with 6 corn tortillas.  (Spread out the corn tortillas to cover as much of the surface area as possible.)  Spread 1 cup of the soup mixture over the tortillas, top with 1/2 cup of the cheese.  Repeat these layers (tortillas, soup, cheese) until you have used all 24 tortillas.  Top with remaining soup mixture and end with the remaining 1/2 cup of cheese.  

5. Bake for 30 minutes or until bubbly.  Let rest 10-15 minutes before serving.  



Comments
I’m not entirely sure where I found this recipe, but I seem to recall that the original called for canned jalapeños.  I also seem to recall that it was entirely too spicy the first time or two that I made it!  While you’re certainly welcome to add more jalapeño, I find that one works perfectly for my tastes.  

This is a nice, easy dish to put together.  It’s also warm and filling after a week of rain and cold weather.