| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 1 |
lb |
Tomatillos |
| 1/2 |
lg |
Onion |
| 2 |
cn |
Cream of chicken soup |
| 3 |
|
Jalapeno peppers (optional) (up to 7) |
| 1 |
cn |
Evaporated milk |
| 15 |
|
Corn tortillas |
|
|
Monterey Jack cheese |
|
|
Cheddar cheese |
|
|
Cilantro |
INSTRUCTIONS
Cook Jalapenos and tomatillos on medium heat until tender. In blender
combine tomatillos, onion, soup, Jalapeno, cilantro and milk, blending all
ingredients together well. Set aside. Cook and de-bone and mince chicken
breasts. Shred both cheeses together. Fry tortillas until soft. In oblong
pan, lay 5 tortillas, then 1/2 of the minced chicken, 1/3 of the cheeses,
and 1/3 of the sauce; then make two layers of 5 tortillas, rest of chicken,
1/3 cheeses, and 1/3 of the sauce. Top layer is 5 tortillas, remainder of
cheeses and sauce. Cover with foil and cook at 350 degrees for 20 to 30
minutes or until cheeses are bubbly. Top with sour cream.
Posted to FOODWINE Digest 10 Sep 96
From: Joe Ames <ames@PROLOG.NET>
Date: Wed, 11 Sep 1996 12:34:44 -0400
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”