Heat 2 T. canola oil in frying pan.

Thoroughly cook and brown chicken on medium heat. Place to the side on a plate with a paper towel to soak up excess oil.

Add 2 more T. oil and sauté onions. Place to the side in a separate dish from the chicken.

In a large stock pot, combine tomato juice, chilies, soup, cumin, garlic, 1 t. salt and sautéed onions. Heat sauce on medium low.

In the frying pan, heat 4 T. oil on medium high heat.

Heat 18 of the corn tortillas on each side for about 30 seconds. Lightly salt to taste on each side. They will be soft, and not too crisp when they are taken from the pan. Soak up oil from each one on a paper towel.

Then layer in a 9 X 13 inch dish like this:
6 tortillas, 1 c. sauce, 1/2 of the chicken, 1/3 shredded cheese
6 tortillas, 1 c. sauce, 1/2 chicken, 1/3 cheese
6 tortillas, 1/3 cheese

Bake in the oven at 350 degrees for 30 minutes or until bubbly.

With the rest of the tomato sauce mixture, heat until bubbly. Then add instant rice. Turn off heat and cover. This will make Spanish rice.

With the rest of the tortillas, cut into pie shapes.

Heat 4 T. oil (add more as it gets dry) on medium high heat. Cook each piece for 1minute on each side. Lightly salt on each side to taste. They should be crispy and golden brown when the oil is drained off. Again, use a paper towel to soak up the oil.

This recipe is from my dear friend Cathy or Dr. C.–she is a native of New Mexico, so this dish is as authentic, as you can get. Mmm Mmm!

These are great with Mary Ann’s Homemade Hot Sauce!