| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot, Typed | 6 | Servings | |
INGREDIENTS
| 4 | Whole chicken breasts | |
| 12 | Corn tortillas; cut in inch strips | |
| 1 | lb | Cheddar cheese; shredded |
| 1 | Can mushroom soup | |
| 1 | Can cream of chicken soup | |
| 1/2 | c | Milk |
| 1 | md | Onion; minced |
| 2 | md | Cans tomatoes & green chiles |
| 1 | ds | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Simmer chicken breasts in water with bay leaf, celery leaves, salt and pepper until tender, about 1 hour. Debone chicken and cut into bite size pieces. Blend soups, milk, onion, salt, pepper and cans of tomatoes and green chilies. Assemble in layers in crockpot: Layer of tortilla strips Layer of sauce mixture Layer of chicken pieces Layer of grated cheese Repeat layering, using all ingredients. Cover and cook at 280 degrees F for 3 to 4 hours. Source: Sunbeam Crocker Frypan Recipe Booklet Typos by Dorothy Flatman 1996 Recipe by Betty Crocker Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 08, 1998
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