Chicken Tortilla

6 Chicken Breasts (w/skin)
2 Cans each of Cream of Mushroom & Cream of Chicken Soup
4 Sm. Cans of Diced Ortega Chilies
1 Lg. Can Sliced Black Olives
2 Balls of Mozzarella Cheese
Flour Tortillas

Cook chicken, shred it and set it aside.
Mix the soups, chilies and olives and set aside.

Spray a baking dish with PAM and then place pieces of torn tortillas on the bottom.
Cover with shredded chicken and top with soup mixture.
Top this with another layer of torn tortillas.
Cover with more chicken and soup mixture.
Top to sliced Mozzarella Cheese.

Bake at 350 degrees until it bubbles.

Serve with crusty rolls and butter.

Kimmers--thanks for all the recipes! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Got to ask though, why have the skin on the chicken breasts???

It's tastier that way, but not necessary. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

How are you cooking the chicken?? Is it grilled??? I just assumed that maybe you were microwaving it or something?? If it's grilled, I could see where it would add to the taste..

We just bake the whole chicken breasts in the oven and let them cool before pulling them apart.

OK, most times I need to do chicken for a recipe, I just throw it in the crock pot. That way I also get chicken broth out of the deal..

Well, this is a recipe that Lew has been making for more years than I'd like to confess and am not sure if he created it or tweaked it from someone elses recipe.

I just know that it's a "stick to your ribs" kind of meal and we use to make it a head and simply heat it for an evening meal aboard our boat at Catalina Island or bake it underway as a main evening meal during the Newport to Ensenada Race. It has always been a BIG hit and requested by the crew for years on end.

As a matter of fact, it may sound strange, but if you have leftovers, you might want to crack a few eggs over the top and stick it back in the oven until the eggs are cooked for an excellent breakfast the next morning or even a few mornings later. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Kimmers--I was thinking about making this recipe, but I hate black olives. Suggestions, anyone, of something to substitute for black olives?? And you say to bake until it bubbles. Can you give me a hint as far as how long that would be??

Green Olives? Marinated mushrooms (or fresh chopped)? Diced peppers? Chopped onions? Capers?

OK, should have said, don't like olives at all! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I think I'll go with onion and green and red peppers, for more color.. I have the chicken cooked, just trying to figure whether to have for dinner tonight or tomorrow. Think I'll go with tomorrow, as it seems really easy to throw together.

any recipe is just a guideline to be played with to your own tastes & preferances...
there are very few recipes I get that I don't adjust to our own tastes...

Sorry Carol, I haven't been online for a few days.

Regarding the olives, skip them altogether as they really don't make that much difference.

I would say that it will take about 30 minutes at 350 degrees to make it bubble.

Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Kimmers--I already made it last week. About 30 minutes is about right. I made a half recipe, as it was way too much for us, and put in onions and peppers instead of the olives. When I heated up the leftovers the next night, I threw 1/2 can of tomatoes with garlic, thyme and oregano over top for some extra liquid and actually liked it better, as I'm a big tomato person. Next time I will probably throw in a whole can of tomatoes before I put the cheese on top. Will definitely make it again though, as it's very easy to put together! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Glad you liked it. Another trick is, if you have left-overs, add a few eggs to it and bake it in the over for about 30 minutes at 350 degrees or until the eggs are cooked and serve it with salsa, toast and fruit for breakfast. DON'T FORGET THE BLOODY MARYS!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/circle.gif" alt="" />

That sounds really good for a breakfast for company!! I don't do bloody mary's myself, but Eric does. <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

I was thinking maybe some black beans? And Mexican corn....OMG......YUMMY!!!!!!

Mexican Corn! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
Yummm...

I just like the Mex. Corn from a vaccuum sealed can by Green Giant (I think?)... it's crispy & very sweet, with multi color peppers...

I have a recipe I've made a couple of times which has shredded chicken, black beans, etc., will have to look it up and type it in.

Carol, try using my recipe for Foolproof Crispy Baked Chicken...
It's easy, very crispy skin, very moist meat, lower(?) fat (most drips into the water bath), and easy cleanup... and the recipe never fails...

Yummy-this is a wonderful recipe-I used to make it a lot, but have sort of forgotten about it the past few years. Thanks for the reminder. By the way, I thought that the reason to leave the skin on the chicken while cooking is to keep it moist?

It is both to save the moisture and to improve the flavor. Chicken cooked on the bone with the skin is much more flavorful than the boneless, skinless peices. It's so easy to roast the chicken pieces and then take the skin off and the meat off the bone, and the result is well worth the trouble.