tortilla chicken
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Fryer |
| 1 | Dozen tortillas |
| 1 can | Cream of chicken soup |
| 1 can | Cream of mushroom soup |
| 1 cup | Milk |
| 1 | Onion; grated |
| 1 can | (4-oz) green chilies; cut in small pieces |
| ½ pounds | Grated Cheddar Cheese |
| 2 tablespoons | Chicken broth |
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 (2½ 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@...> on Sep 5, 1997
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