| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 1 | Frying chicken | |
| 1 | cn | (10 3/4 oz.) cream of mushroom soup |
| 1 | cn | (10 3/4 oz.) cream of chicken soup |
| 1 | cn | (10 oz.) Ro-Tel tomatoes green chilies (diced) |
| 1/2 | cn | Chicken broth |
| 12 | Corn tortillas | |
| 1 | Onion; chopped | |
| 2 | c | Cheese; grated |
INSTRUCTIONS
Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees. Date: Fri, 21 Jun 1996 16:52:25 -0500 From: awilson@tfs.net MM-Recipes Digest V3 #173 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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