| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry |
5 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken |
| 1 |
c |
Broth, hot |
| 1 |
c |
Milk |
| 1 |
|
Cream of chicken soup |
| 1 |
|
Can chopped green chilies |
| 1 |
t |
Garlic salt |
|
|
Salt and pepper to taste |
| 12 |
|
Corn tortillas |
|
|
Oil |
|
|
Shredded cheddar cheese |
INSTRUCTIONS
Boil chicken. Remove from bones. Reserve 1 cup of broth. Add can of
soup to the hot broth and stir until dissolved. Add milk, green
chilies and spices. Heat oil in skillet. Quick fry tortillas in hot
oil just until soft (quickly place in hot oil, turn over and drain on
paper towels). Heat oven to 450 . Place tortilla in casserole pan,
fill with chicken mixture, roll and place seam side down. Line pan
with filled tortillas. Spread left over chicken mixture on top. Spread
cheese on top. Bake in 450 oven until cheese melts and is bubbly. Let
cool slightly before serving. Posted to MM-Recipes Digest V3 #315
Date: Sun, 17 Nov 96 02:10:53 UT From: "Deborah Kühnen"
<DEBKUHNEN@msn.com>
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