4 chicken thighs and 6 legs (you can also use 4 large breast)
1/4 tsp. adobo seasoning
1/4 tsp. black pepper
1 medium onion, chopped
1.25 oz. pkg. taco seasoning
1 T. heavy cream
10 oz. can red enchilada sauce
10.25 oz. can cream of chicken soup
10 - 8" flour tortillas
3 C. shredded colby jack cheese
Place the chicken in a large pot and cover with water, add the adobo and pepper and bring to a boil.
Reduce to medium and cook until chicken has cooked through, about 30-35 minutes.
Remove the chicken to a plate to cool, debone and shred.
Drain off all but 1 C. of the broth.
Add the onions to the broth and bring back to a boil, cook for 5 minutes, reduce the heat to medium and add the cream, soup, taco seasoning and 1/2 C. of the shredded cheese.
Stir in the shredded chicken. Cook for 5 more minutes. Lightly spray the bottom of a 9x13 pan with cooking spray.
Spread a thin layer of the enchilada sauce over the bottom.
Top with 4 of the tortillas, to cover the bottom of the dish (they will go up the sides a little). Put another thin layer of enchilada sauce over the top of the tortillas then spread 1/2 of the chicken mixture over the tortillas, topping with some of the cheese. Repeat with 2 more tortillas, thin layer of sauce, remaining chicken mixture and more cheese.
Top that with the remaining 4 tortillas, remaining enchilada sauce and cheese. Place in a 350 degree oven for 25 minutes. Serve with shredded lettuce and tomatoes.