Here's my recipe:
Oven: 350 degrees.
1-2 bags of corn tortillas (depends on the size of your baking pan)
red enchilada sauce*
16 oz Monterey Jack cheese (or mozzarella)
2-3 frozen boneless skinless chicken breasts
spray or vegetable oil for the tortilla pan
optional: small carton of heavy whipping cream or milk
* You can use either a large store-bought can of red enchilada sauce, or make your own:
1 large can of diced tomatoes
~2-3 teaspoons of minced garlic
~1-2 teaspoon Mexican oregano
~1-2 teaspoon ground cumin
2-3 deseeded chipotle in adobo sauce
either chicken bouillon or the juice from the poached chicken breasts
Adjust the spices to your tastes. Once you've simmered them together and the flavors begin to mix, put the sauce in a blender to smooth out the tomatoes.
With the rest:
Poach the chicken breasts in enough water so that the chicken doesn't burn. Sprinkle black pepper and salt on the chicken and add a bay leaf for flavor. Wait until the chicken is cooked through and shreds slightly when prodded with a fork. Remove from pan, let cool, and cut them up with a knife or alternatively shred them with two forks.
Shred the cheese.
Cut the tortillas into strips. Spray a shallow baking pan and put strips on the pan. Bake for 5-7 minutes or until tortilla strips are crispy; you might flip them over or check them.
Get out your lasagna pan. Put a thin layer of sauce on the bottom, then a layer of the tortilla strips, then a layer of shredded chicken, then sauce, then cheese and the heavy whipping cream (this was optional), then tortilla strips, then sauce, then cheese. Or make it up as you go. There's no wrong way. But try to coat the ingredients with the sauce, it makes it go together better. Cover pan with aluminum foil to prevent cheese from burning.
Bake for 25-35 minutes. You know it's done if the cheese has melted and it's bubbling. Enjoy!
[This message edited by silverhopes at 8:49 PM, May 16th (Thursday)]