For all you mexican luvas out there....

Roast 2-6 jalapenos over open flame... wrap in plastic and let cool
Braise 1 whole chicken (or bake) debone and shred
Combine:
1 can cream o chicken soup
1 can (or to taste) enchilada sauce (red or green) I use red
1 can (or to taste) evaporated milk
Put in blender with peeled, roasted jalapenos ... ( to peel, just remove the charred skin from roasting)
cumin or chili powder or both ... whatever you like
Blend up.....
Add mixture with chicken to skillet..... let reduce slightly over a low flame

Fry 20-24 corn tortillas in oil .... (yeah bitchezz, I used Crisco)
Assemble the tortillas in a oven dish 6-8 on the bottom... I use corning or glass, no metal
You are building a lasagna ..... 1 layer of tortillas, followed by the chicken mixture
followed by monterey jack or colby jack cheese
I used 16oz of cheese, yeah thats 2 blocks .... but Im cooking for 2, me and my fat ass
finish with a layer of corn tortillas

Ok, when thats complete, bake in a 350 degree oven for 30 minutes covered
then uncover and let the top get good n crispy... maybe an additional 20 minutes

serve with sour cream, avocado, black olives .... salsa Whatever suits your fancy
ENJOY