|
|
|
|
|
|
|
2 regular-size package flour tortillas
2 chickens, boiled, de-boned, skinned
and chopped (reserve 2 cup stock)
1 large green bell pepper (optional)
1/2 to 2/3 pound Cheddar cheese, shredded
1 1/2 teaspoons chili powder, sprinkled over cheese
Garlic salt, to taste
Salt and pepper, to taste
1 can cream of mushroom soup (spread over cheese)
1 can cream of chicken soup
1 can tomatoes with green chiles
2 cups reserved chicken stock
Dip tortillas in boiling hot chicken stock to soften, not too long or they will fall apart.
Layer 13 x 9-inch pan with softened tortillas. Add remaining ingredients in order. Pour chicken stock over tortilla mixture before baking. Bake at 325 degrees F for 30 minutes.
Yields 10 servings.
|
Media Center |
Privacy Policy | Terms & Conditions of Use
© Copyright 2003-2006 recipestogo.com, ALL RIGHTS RESERVED No portion of this website may be reproduced without permission. MVP Graphics |