Name: Tortilla Chicken
Ingredients: 1 lg Fryer; 1 Dozen tortillas; 1 cn Cream of chicken soup; 1 cn Cream of mushroom soup; 1 c Milk; 1 Onion; grated; 1 cn (4-oz) green chilies; cut in small pieces; 1/2 lb Grated Cheddar Cheese; 2 tb Chicken broth

It is not merely the pleadings of patriarchs and prophets, apostles and martyrs, men strong in faith giving glory to God. Neither is it the prayers enshrined and intoned in imposing ritual, rising from the great congregation amid ornate temples, and borne on the wings of enchanting music – but the groan, the glance, the tear, the tremulous aspiration of smitten penitents, the veriest lisping of infant tongues; the unlettered petitions morning and evening of the cottage home, where the earthen floor is knelt upon, where the only altar is the altar of the lowly heart, and the sacrifice that of a broken and contrite spirit.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

1	lg	Fryer
1		Dozen tortillas
1	cn	Cream of chicken soup
1	cn	Cream of mushroom soup
1	c	Milk
1		Onion; grated
1	cn	(4-oz) green chilies; cut in small pieces
1/2	lb	Grated Cheddar Cheese
2	tb	Chicken broth

INSTRUCTIONS

Preheat oven to 400. Wrap chicken in foil and bake for 1 hour. Cool. Bone,
skin and cut chicken in bit-size pieces. Cut tortillas in quarters. Mix
soups, milk, onions and green chilies. Butter large baking dish (2 1/2 to 3
quarts). Put Tbls chicken broth in bottom of baking dish. Place layer of
tortillas, layer of chicken, layer of soup mixture. Repeat. Top with grated
cheese. Let stand covered overnight in frig. Bake at 300 for 1 hour or
until bubbling. Serves 8.
Posted to EAT-L Digest  by Connie Anderson <connie@USA.NET> on Sep 5, 1997

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”