| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Poultry, Casseroles, Mexican |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Chopped onion |
| 3 |
tb |
Margarine |
| 1 |
cn |
Chopped chilies (small) |
| 2 |
c |
Tomato juice |
| 1 |
cn |
Cheddar cheese soup |
| 1 |
ts |
Chili powder |
| 1/4 |
ts |
Garlic powder |
| 2 |
c |
Chopped chicken breast, cooked |
| 1 |
|
Dozen tortillas |
| 1 |
c |
Grated cheese |
INSTRUCTIONS
Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup,
chili powder and garlic powder. Add chopped chicken. Break tortillas into
about 6 pieces each. Put a layer of tortillas, layer of chicken mixture,
and layer of grated cheese. Repeat until all is used. Bake at 350 degrees
for about 30 minutes in 2 quart casserole, covered, and then uncover and
add more grated cheese and cook until cheese is melted. This serves about
8.
Randy Rigg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“With Jesus, you can do it”