| 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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