[Prep: — / Cook: 40 min]Ingredients
– a little over ½ lb (350) grams of chicken fillets OR 2 chicken breasts
– 6-8 flour tortillas
– 1 packet of instant tomato soup OR ½ can of tomato soup
– ½ cup (120mL) of your favorite salsa
– shredded cheddar or Mexican cheese blend (amount as desired)
- Boil the chicken for 30 minutes.
- While the chicken cooks, slice the tortillas pizza-style into about 8 pieces each. (speed tip: you can do them all at once)
- Heat up a pan and toss the tortilla slices in. Heat them in the pan until they get a bit hard and crispy (see picture).
- Strain the water from the chicken. Use a large wooden spoon to break up the chicken. If you mash and stir the chicken with the spoon, you will find that it shreds quite easily.
- Prepare the instant soup if necessary. Add the soup and salsa to the chicken, stirring with spoon between additions so as to shred it a bit more. Add the tortillas and cheese and mix again. Heat the whole mixture for just a few minutes until the cheese melts.
- “Crisping” the tortillas just helps to keep the mixture from becoming too soggy. Thus, I only crisp about half of them. You can do as many or as little as you like. You could also go uber-simple and use tortilla chips, but that can’t be healthy …
- This dish truly represents the messy & ugly but tasty principle of my cooking (hence the avocado “garnish” above), but it’s much better than it looks.
- This is another meal that keeps quite well, so make more and have left-overs 🙂
- Cut-up an avocado with a dash of seasoned salt
- Slice up some fresh kiwi or oranges
- Pan-fry some corn and cherry tomato halves.
- My mom would make this a meal-in-one by adding shredded lettuce with chopped onions and tomatoes on top. To that end, chopped onions would be a great addition to the mixture itself.
- I have not had access to corn tortillas for YEARS, but they would probably be even better!
- If this dish is just too unbecoming to you and you have the patience, you can make Tex-Mex lasagna. Make the entire mixture the same way, but do not crisp nor add the tortillas. Instead, line a small casserole dish (a 2qt round dish would be great) with the tortilla slices and add about 1/3 of the mixture on top. Make 2 more layers and sprinkle the top with some extra cheese. Then, bake in the oven for a few minutes until the cheese melts.
- Tex-Mex lasagna and Italian tortillas in the same month. I must suffer from cultural confusion.