Tortilla chicken

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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