Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Average size fryer; boiled and deboned |
| 1 can | Cream of mushroom soup |
| 1 can | Cream of chicken soup |
| ½ pounds | Cheddar cheese; grated |
| 2 mediums | Onions; chopped |
| 2 \N | Jalapeno chiles; chopped |
| \N \N | Taco flavored tortilla chips |
| ½ \N | Stick butter |
Saut‚ onions in butter. Mix chicken, soups, onions and peppers. Add enough chicken stock to make soupy. In casserole dish, make layers of the mixture topped with tortillas, until all are used. Top with cheese. Bake briefly in oven until bubbly at 350 degrees. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .