1 c. chopped onion
½ c. chopped bell pepper
2 t. butter
Sauté until tender.
Put in large bowl and add:
2 c. chopped, cooked chicken
1 - 4 oz. can mild green chilies
Sliced ripe olives
Chopped pimento
1 c. grated cheddar cheese
Heat in Dutch oven or large pan:
1 can cream of chicken soup
1 can Cream of Mushroom Soup
¾ c. milk
1 c. chicken stock
12 – 6” flour tortillas
Add l cup of the soup mixture to the chicken mix. Dip each tortilla in soup just to moisten and fill with 2 T. chicken mixture. Roll up and layer in glass baking dish (sprayed with cooking oil). Pour remaining sauce over layered tortillas and sprinkle with l cup grated cheddar cheese.
Bake at 350 degrees for 30 minutes uncovered.
I usually make l l/2 of this recipe but use at least 4 cups of chicken and bake in 2 pans. It is delicious! I make them early in the day or even the day before and let it sit out a bit before I put it in the oven.
0 comments:
Post a Comment
Add recipes and ideas that have helped you and your family with pantry cooking, food storage or emergency preparedness.