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Categories:
chickens milk cream of chicken soup cream of mushroom soup green chilies onion chicken broth flour tortillas Cheddar cheese
Viewed: 79 - Published at: 9 years agoIngredients
- 2 large chickens
- 1 large can evaporated milk
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 cans green chilies
- 1 onion
- 1 c. chicken broth
- flour tortillas
- 2 c. grated Cheddar cheese
Method
- Boil chickens or pressure for 15 minutes.
- Saute onion in butter; add green chilies.
- Add soups, milk and broth; warm thoroughly.
- Separate chicken from bones.
- Moisten tortillas in leftover broth and line casserole dishes.
- Layer:
- meat, soup mixture and cheese.
- Cook 30 minutes in 350° oven.
- Makes two 9 x 13-inch dishes full.
- Freezes well.
