| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; boiled, picked off bone; and torn into small pieces |
| 1/2 |
lb |
Grated cheddar cheese (sharp) |
| 1 |
lg |
Onion; chopped |
| 10 |
sm |
Flour tortillas |
| 1 |
|
Jar (8-oz) taco sauce |
| 1/2 |
c |
Margarine |
| 1/2 |
c |
Flour |
| 1 |
c |
Milk |
| 1 |
cn |
Cream of chicken soup |
| 1 |
cn |
(4-oz) chopped green chilies |
| 1/2 |
lb |
Velveeta cheese |
INSTRUCTIONS
FILLING
SAUCE
From: Julie Sterchi <sterchi@WABASH.NET>
Date: Wed, 31 Jul 1996 22:52:05 -0700
In large skillet, heat chicken (or beef or brown ground meat). Soften
tortillas in foil in oven preheating to 350 degrees. Mix in cheese onion,
and taco sauce. Heat through. Spoon 1/10 of meat mixture into each
tortilla, roll up, and place seam side down in 9 x 13 pan. Pour Sauce over
and bake at
350 degrees for 30 minutes.
Sauce: Melt margarine and stir in rest of ingredients. Cook and stir over
low heat until cheese melts.
EAT-L Digest 31 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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