| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | To 8 | ||
INGREDIENTS
| 2 | Chickens boned & diced (1 lb. w/o bone or 1-1/2 lb. w' bone) | |
| 1 | Onion – chopped fine | |
| 1 | Garlic clove – minced | |
| 1 | Bell pepper – chopped fine | |
| 4 | tb | Margarine |
| 1 | cn | (10 oz) green chiles & tomatoes |
| 1 | cn | (10-3/4 oz) of cream of mushroom OR chicken OR chicken – mushroom |
| 1 | pk | Corn tortillas |
| 16 | oz | Grated cheddar |
INSTRUCTIONS
Boil chicken until tender. Reserve broth. (If you use canned chicken, just use canned broth or bouillon.) Saute onions, garlic, & pepper in margarine. Mix with canned ingredients. Dip tortillas into broth, then tear. In buttered casserole, place a layer of tortillas, soup & onion mixture, chicken, then cheese. Repeat & top with cheese. Bake 350 for 20 to 30 minutes. Posted to EAT-L Digest 27 Aug 96 From: Laura Walker <walkerl01@TEN-NASH.TEN.K12.TN.US> Date: Wed, 28 Aug 1996 13:20:28 -0500
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