| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Casseroles, Microwave |
8 |
Servings |
INGREDIENTS
| 6 |
|
Whole chicken breasts |
| 1 |
cn |
Cream of chicken soup |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
c |
Milk |
| 1 |
cn |
Whole Ortega green chiles; chopped in various sizes |
| 12 |
|
Whole corn tortillas |
| 1/2 |
lb |
Monterey Jack cheese; grated |
| 1/2 |
lb |
Mild Cheddar cheese; grated |
INSTRUCTIONS
1. Place chicken breasts in a 2 quart casserole, with thickest portions to
the outside of the dish.
2. Cover with wax paper. Microwave at high (100%) 6 to 7 minutes.
3. Turn chicken over. Cover with wax paper.
4. Microwave at high (100%) until meat near the bone is no longer pink, 5
to 6 minutes.
5. Let stand 3 minutes. Remove skin and bones, breaking meat into bite size
pieces.
6. Combine soups, milk and Ortega chiles.
7. Cut tortillas into triangles and place half of them in the bottom of an
8 x 1 2 inch shallow casserole dish.
8. Place half of the chicken over the tortillas, and pour half of the soup
mixture over.
9. Repeat again, tortillas, chicken and soup mixture.
10. Cover with plastic wrap and refrigerate several hours or overnight
Microwave at medium high (70%) until heated through, 12 to 14 minutes.
11. Remove plastic wrap. Top with grated cheeses. Microwave, uncovered, at
medium high (70%) until cheese is melted, 3 to 4 minutes.
12. Let stand 3 minutes. Makes 6 to 8 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 208 by "Diane Geary"
<diane@keyway.net> on Nov 6, 1997
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