CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
1 |
|
(3-4 lb) chicken; cooked, dice |
2 |
cn |
Cream of chicken soup |
2 |
md |
Onions; chopped fine |
3 |
cn |
(4-oz) diced green chiles |
1 |
cn |
(large) evaporated milk |
1 |
lb |
Cheddar cheese; grated |
12 |
|
Corn tortillas |
INSTRUCTIONS
Make sauce of milk, soup, onions, green chiles & chicken. Alternate layers
of tortillas, sauce & cheese in a 13-inch casserole dish. Bake uncovered at
350 for 1 hour or until bubbly. (You may use 4 chicken breasts instead of
the whole chicken.)
ANNA MAE COOKE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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