Recipe(tried): Chicken Enchiladas (using torn tortillas combined with the sauce)

CHICKEN ENCHILADAS

Combine in a saucepan:
2 chicken breasts, boneless, skinless
1 (14.5 oz) can chicken broth
1 large onion chopped
1 tsp. crushed red pepper
1 tsp. minced garlic
salt and pepper to taste

Cook this till the chicken is done, then remove the chicken and let it cool; reserve the broth in the pan. When the chicken is cool, cut into bite-size pieces and return to the broth mixture in the pan.

TO COOK THE CHICKEN IN A PRESSURE COOKER:
I pressure cook mine for 10 minutes if the chicken is thawed, or 15 minutes from frozen.

TO PREPARE THE ENCHILADAS:
Preheat oven to 400 degrees F.

Add to the chicken mixture in the pan:
2 dozen corn tortillas, torn up in pieces
1 (26 oz) can condensed cream of chicken soup
1 medium onion, diced very finely
1/2 can (about 1 cup) diced canned tomatoes
1/2 container diced frozen green chiles

Mix all this together and dump half into a baking dish.

Top with:
grated cheese

Then spread the rest of the enchilada mixture over that, and top with another layer of grated cheese.

Bake at 400 degrees till the cheese is melted and bubbly. This is WAYYY yummy!