Yield: 8 Servings
|1 cup||Chopped green pepper|
|1 cup||Chopped onion|
|2 cans||Cream chicken soup|
|1 can||Cream mushroom soup|
|1 can||(10-oz) Ro-tel tomatoes with green chilles (up to)|
|2 pounds||Chicken stewed with 1 bay leaf salt & pepper; boned and skinned|
|12||Corn tortillas; torn into bite size peices|
|1½ cup||Cups shredded sharp cheddar|
submitted by: jmchee@... (Marina, Phoenix, AZ) After stewing chicken cut into bite size pieces. In large saucepan, cook green pepper and onion in margarine till tender. Stir in soups and Ro-tel tomatoes. In a 3 qt. shallow baking dish 9x13x2 arrange 3 alternate layers of tortillas, chicken, soup mixture, and cheese ending with a topping of cheese. Bake at 325 F. for 40 minutes till hot and bubbly and the cheese is brown.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .