Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Chicken Tortilla Bake
Famous Authors (View All Authors)
Mexican And Hispanic - Chicken Tortilla Bake Post by :PopUpSoft Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3461

Click below to download : Mexican And Hispanic - Chicken Tortilla Bake (Format : PDF)

Mexican And Hispanic - Chicken Tortilla Bake

3 cups shredded cooked chicken
2 (4 oz.) cans chopped green chiles
1 cup chicken broth
1 (10-3/4 oz.) can condensed cream of mushroom soup -- undiluted
1 (10-3/4 oz.) can condensed cream of chicken soup -- undiluted
1 small onion -- finely chopped
12 corn tortillas
2 cups (8 oz.) shredded cheddar cheese


In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Chicken Tortilla Casserole Mexican And Hispanic - Chicken Tortilla Casserole

Mexican And Hispanic - Chicken Tortilla Casserole
6 boneless skinless chicken breast halves, cut in thin strips 1/2 cup green onions, sliced 1 clove garlic, minced 3 tbsp. cornstarch 4 cups cold chicken broth, defatted 1 1/2 cups fat free Monterey Jack cheese, shredded 1/2 cup fat-free salad dressing, like Miracle Whip® OR 1/2 cup low fat mayonnaise 1/2 cup fat free sour cream 1 (4 oz.) can chopped green chiles, drained OR 2 serrano or jalapeno peppers, chopped 1/2 cup olives, sliced 1/4 cup parsley, chopped OR 1/4 cup cilantro, chopped 12 ( 7 inch) flour tortillas Preheat oven to 350°F. Heat a nonstick skillet and spray
PREVIOUS BOOKS

Mexican And Hispanic - Chicken Tomato And Green Chilies Mexican And Hispanic - Chicken Tomato And Green Chilies

Mexican And Hispanic - Chicken Tomato And Green Chilies
4 cups cooked chicken 1 clove garlic, minced 1 medium onion, finely chopped 2 tomatoes, peeled and chopped 1 4 oz. can chopped green chiles 1/2 tsp. salt 1/4 tsp. pepper Saute the onion in 2 tbsp. vegetable oil until soft. Add the garlic, chilies and tomatoes. Simmer together for 10 minutes.Add the chicken, salt and pepper and heat through.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT