| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
6 |
To 8 |
INGREDIENTS
| 2 |
|
Chickens boned & diced (1 lb. w/o bone or 1-1/2 lb. w' bone) |
| 1 |
|
Onion – chopped fine |
| 1 |
|
Garlic clove – minced |
| 1 |
|
Bell pepper – chopped fine |
| 4 |
tb |
Margarine |
| 1 |
cn |
(10 oz) green chiles & tomatoes |
| 1 |
cn |
(10-3/4 oz) of cream of mushroom OR chicken OR chicken – mushroom |
| 1 |
pk |
Corn tortillas |
| 16 |
oz |
Grated cheddar |
INSTRUCTIONS
Boil chicken until tender. Reserve broth. (If you use canned chicken, just
use canned broth or bouillon.) Saute onions, garlic, & pepper in margarine.
Mix with canned ingredients. Dip tortillas into broth, then tear. In
buttered casserole, place a layer of tortillas, soup & onion mixture,
chicken, then cheese. Repeat & top with cheese. Bake 350 for 20 to 30
minutes.
Posted to EAT-L Digest 27 Aug 96
From: Laura Walker <walkerl01@TEN-NASH.TEN.K12.TN.US>
Date: Wed, 28 Aug 1996 13:20:28 -0500
A Message from our Provider:
“If you want to be a leader, you must serve.”