3 (Poached) chicken breast or about 2 1/2 cups (save time and use a roast chicken from you market)
1 tablespoon Greek seasoning or dried mixed herbs (for poaching chicken)
1 bay leaf (for poaching chicken)
1 package (10) flour tortillas 6 inch
1/2 cup uncooked instant rice
2 cups (8 ounces) Monterey Jack cheese, shredded
1can (15 ounces) black beans, drained & rinsed
1 cup frozen sweet yellow corn, thawed & drained
1/4 cup pickled jalapenos, diced
1 can cream of chicken soup, condensed
1cup chunky salsa
1/4 cup thinly sliced green onions
1can (19 ounce) enchilada sauce
Place chicken breast in a stock pot and fill with enough water to just cover the chicken. Add 1 tablespoons Greek seasoning or mixed herbs and the bay leaf. Bring chicken to a boil and then turn down to a simmer. Cook chicken at a simmer for 15 to 20 minutes or until chicken is thoroughly cooked. Cool and chop into bite sized pieces. (or use a store bought roasted chicken, pull the meat off the bones and chop).
Heat oven to 350°F. Spray a baking or casserole dish with cooking spray. Cut tortillas into strips about 2 inches wide. Layer the bottom of the baking dish with the tortillas and set the remaining tortillas aside.
In a large skillet on medium heat, add chicken and the next eight ingredients. Stir to incorporate and cook for 5 minutes.
Now alternate filling and tortilla strips until all is used. Pour enchilada sauce on top and sprinkle with remaining cheese. Bake uncovered for 35 to 40 minutes.
Serve with sour cream, guacamole additional green onions and salsa. A side salad goes well with this casserole.