1 cup Chopped green pepper
1 cup Chopped onion
1/2 cup Margarine
2 can Cream chicken soup
1 can Cream mushroom soup
1 can (10-oz) Ro-tel tomatoes with green chilles
1 -(up to)
2 lb Chicken stewed with 1 bay leaf salt & pepper, boned and skinned
12 Corn tortillas, torn into bite size peices
1 1/2 cup Cups shredded sharp cheddar
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submitted by: jmchee@goodnet.com (Marina, Phoenix, AZ) After stewing chicken cut into bite size pieces. In large saucepan, cook green pepper and onion in margarine till tender. Stir in soups and Ro-tel tomatoes. In a 3 qt. shallow baking dish 9x13x2 arrange 3 alternate layers of tortillas, chicken, soup mixture, and cheese ending with a topping of cheese. Bake at 325 F. for 40 minutes till hot and bubbly and the cheese is brown.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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