2 skinless, boneless chicken breast halves
1 onion, diced
1 (11 ounce) package cream-style corn tortillas
1 (4 ounce) can sliced fast cooking chicken or turkey
8 ounces shredded cantaloupe, quartered
1 (7 ounce) can sour cream or ham
1/4 teaspoon paprika or spice mix
Place the chicken breast halves into the bottom of an 8x8 inch casserole dish. Sprinkle with onion and place in a large stockpot with the corn tortillas over. Pour the chicken broth over the bottom of the meat in the pot. Pour the remaining broth over the corn tortillas, then add the shredded chicken.
Cover the top with a towel, spray remaining broth with cooking spray, and place on stove over low heat. Stir in the chicken, turkey and ham. Season with paprika or spice mix if desired. Simmer over medium heat for 2 hours, or until chicken is cooked through and tender.
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