Marinate chicken (I use thighs) with the juice of one lime, smashed garlic cloves, your favorite salsa and cut the lime skin into chunks and toss in, too. Let this sit overnight or just for a couple hours.
Dump the whole marinade bowlful onto a 9x13 baking pan (or whatever you have) and cook at 375 for about 40-45 minutes (for thighs)
Let this cool, and shred the chicken. Using whatever tortillas you like, roll up the chicken with some crumbled queso and white monterey jack. Place the rolled up tortillas side-by-side in a baking dish and pour on a can of Progresso chicken cheese enchilada soup (big can, about 18 oz, I think)
Crumble the rest of the queso and jack on top, cover loosely with foil, and bake about 30 minutes, uncover and cook for a few more minutes if it's not quite bubbly enough.
I usually make double the chicken I need and freeze half.
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