| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Average size fryer; boiled and deboned |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cream of chicken soup |
| 1/2 |
lb |
Cheddar cheese; grated |
| 2 |
md |
Onions; chopped |
| 2 |
|
Jalapeno chiles; chopped |
|
|
Taco flavored tortilla chips |
| 1/2 |
|
Stick butter |
INSTRUCTIONS
Saut. onions in butter. Mix chicken, soups, onions and peppers. Add enough
chicken stock to make soupy. In casserole dish, make layers of the mixture
topped with tortillas, until all are used. Top with cheese. Bake briefly in
oven until bubbly at 350 degrees. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Find God. You were born to appreciate perfection”