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This chicken dish needs overnight time in the fridge to be prepared properly. It's a '70s recipe and uses a lot of canned and preserved convenience foods. You'll notice it says chicken breasts, and not boneless skinless chicken breasts. Boneless skinless chicken breasts were trending in the '90s and in the '00s, like how "extra virgin olive oil," or EVOO, was trending in the first decade of the 2000s.
4 chicken breasts
1 can (10 3/4 oz) cream of chicken soup
1 can (10 3/4 oz) cream of mushroom soup
1 can (4 oz) diced green chiles
1 bottle (7 oz) green taco sauce
1 large minced onion (or as much as you want)
12 corn tortillas
water
1 pint sour cream
3/4 C milk
1 small can sliced black olives
4 oz shredded cheddar cheese
1. Place the chicken breasts in a saucepan. Barely cover the chicken with water.
2. Bring the water to a boil over medium-high heat and cook the chicken until it is tender. This should take approximately 20 minutes. Check for doneness. When the meat is white and the juices run clear next to the bone it is done.
3. Remove the chicken from the saucepan but keep the liquid the chicken was cooked in.
4. Discard the skin and bones of the chicken. Shred the meat and set it aside.
5. In a large bowl combine the 2 cans of soup, green chiles, taco sauce, sour cream, milk, and onion. Stir together.
6. Butter a casserole dish.
7. Dip the corn tortillas one at a time in the reserved chicken broth from boiling the chicken. Make a layer of tortillas in the casserole dish with some of the tortillas.
8. Top the tortilla layer with some of the shredded chicken and then some of the soup mixture. Repeat until all the tortillas, chicken, and soup blend is used.
9. Top the casserole with the shredded cheese.
10. Cover and refrigerate overnight. This is an important step so that the flavors will be well blended.
11. The next day preheat the oven to 300 and cook the casserole for 1 1/2 hours.
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