Ingredients

• 1 pkg. Chicken thighs or breasts (11/2 lb.)
• 1 doz. Corn tortillas
• 1 small sour cream
• 1 cup mayo
• 1 jar jalapenos (for nachos)
• 1 large can Los Palmos Enchilada Sauce
• 3 cups shredded jack cheese

Directions

1. Boil chicken until done (add garlic powder to water). Mix 1 cup sour cream, 1 cup mayo, 1 1/2 cups jack cheese, ½ cup or less jalapenos (chopped in food processor). Add shredded chicken to mixture. Soften tortilla with oil in skillet (heat).

2. One layer tortillas in 9 × 13 Pyrex. Next layer enchilada sauce. Next layer cheese mixture.

3. Repeat layers. Top layer should be tortillas and sauce, topped with remaining cheese.

4. Bake 350 degrees until bubbles (about 30 minutes).

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