5 large chicken breasts, thawed
1 10-oz Rotel Tomatoes, Hot (or mild, for more sensitive mouths)
1 4-oz can green chili, chopped
Place chicken breasts in crockpot, High setting. Dump Rotel tomatoes and green chili on top of breasts. Sprinkle cracked pepper and cover. Allow to cook for 4-6 hours.
Remove cooked breasts, reserving broth. Let cool for about five minutes. Then take two forks and shred the chicken.
Combine the following ingredients for the sauce:
1 c reserved broth from the crockpot
2 cans cream of chicken
Another 4 oz can green chili, chopped
1 c sour cream
1 c shredded mild cheddar cheese
Heat until cheese is melted.
Alternate the following layers:
1/2 c sauce on bottom of casserole pan
3 tortillas, ripped into quarters and placed in single file
1 c sauce
2 c shredded chicken
1/2 c shredded cheese
Repeat twice and then top with a final layer of tortillas and sauce.
Bake in 350 degree oven for 25-30 minutes. It will be bubbly. Remove from oven, garnish with sour cream, cilantro, tomatoes, green onion, or olives.