Here's a quick and easy meal that makes a ton of food. You get the flavor of green chile chicken enchiladas with half the work. You can serve it with Mexican rice, beans and tortilla chips.
2 dozen corn tortillas, torn up
1 can green chile enchilada sauce
2 c. shredded cheese
2 cans cream of chicken soup
1 c. water
1 1/2 - 2 lbs boneless, skinless chicken breast
Boil chicken in salted water about 20 minutes, or until cooked through. When chicken is done remove it from stove top and drain water. Let cool and then shred or cut up chicken.
Pour in green chile enchilada sauce, soup and tortillas. Stir until the tortillas are all covered. Add the chicken and cheese. Add enough water so that the tortillas will be able to soften up. Cook until cheese is melted and food is heated through, approximately 15 - 20 minutes.