| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Fryer |
| 1 |
|
Dozen tortillas |
| 1 |
cn |
Cream of chicken soup |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
c |
Milk |
| 1 |
|
Onion; grated |
| 1 |
cn |
(4-oz) green chilies; cut in small pieces |
| 1/2 |
lb |
Grated Cheddar Cheese |
| 2 |
tb |
Chicken broth |
INSTRUCTIONS
Preheat oven to 400. Wrap chicken in foil and bake for 1 hour. Cool. Bone,
skin and cut chicken in bit-size pieces. Cut tortillas in quarters. Mix
soups, milk, onions and green chilies. Butter large baking dish (2 1/2 to 3
quarts). Put Tbls chicken broth in bottom of baking dish. Place layer of
tortillas, layer of chicken, layer of soup mixture. Repeat. Top with grated
cheese. Let stand covered overnight in frig. Bake at 300 for 1 hour or
until bubbling. Serves 8.
Posted to EAT-L Digest by Connie Anderson <connie@USA.NET> on Sep 5, 1997
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