Contributor: Shelly McCracken
2002 Cowley Cookbook
1 (3 lb, 2 oz) can whole chicken
Drain, reserving broth. Remove skin, bone and fat. Add water to reserved broth to make 1 1/2 cups.
1-4 ounce can chopped green chilies
4-6 T dried minced onion
1-10 3/4 ounce can condensed cream of chicken soup
Place with chopped chicken and broth in saucepan. Bring to simmer over medium heat. Simmer 3-5 minutes. Do not boil. Remove from heat and keep warm.
1/2 cup vegetable oil
12 corn tortillas
3 cups shredded longhorn or cheddar cheese
Heat oil to 365 degrees. Dip tortillas one at a time in hot oil, then tear in half. Line 9x13" pan with 4 tortillas. cover with sauce and 1 cup cheese. Make two more layers.
Bake at 375 degrees for 20-25 minutes. Let stand 5 minutes before serving.
Makes 4-6 servings.
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