Throw Sh*t in a pan Trial 3

So 2 successful attempts later, the wife was sick of things on top of rice so we met half way. I still used rice just in a different way. This recipe is a little bit more extreme than the last two but I think the end result is well worth the work, and mess.

Requirements:

3 Large chicken breasts
2 cups of rice
2 cans cream of mushroom soup
1 packet South Western Marinade
14 small tortillas
10 oz of cheese
1 can of enchilada sauce (mild)

Rice Cooker
Large Frying Pan (or a deep medium sized pot)
Stove
Oven (preheated to 375)
George Foreman (not required that is just how I prefer to cook my chicken)
9 " x 13 " pan

---------------------------------------------------------------------


Start by cooking the rice 2 cups of rice to 2 1/2 cups of water

Heat frying pan and put both cans of cream of mushroom soup into pan

Mix in the South Western Marinade

Add 2 packets full of water to the pan ( about 2/3 cup of water)

Continue to stir until the the Marinade is completely dissolved, and the sauce is consistent

Let the sauce simmer

Cook the 3 large chicken breasts, cut into 1x1 pieces

Mix the chicken pieces into the sauce

Let simmer for 5 minutes

Add the finished rice to the sauce and stir until the rice is completely covered in the sauce

Now this part is a little crazy but just stay with me on this

Place some of the filling into the 8 of the small tortillas and place in pan with the opening facing up, but without wrapping closed

Then put an even layer of the filling on top of the 1st layer of tortillas

Add a light layer of cheese to the top of the filling

Place 6 tortillas flat on top of the filling place the remainder of the filling on top of the tortillas and then the rest of the cheese on top of that.

Top all of the off with the can of enchilada sauce

Place the pan uncovered on the middle rack of the oven for 15 minutes (more or less upon personal preference, my wife is just not a fan of crunchy edges)

That is about it.