Thursday, November 18, 2010

Ortega Chicken

5-6 half chicken breasts, skinned & boned
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced Ortega chilies
1 C chicken broth
1 pt sour cream
1 pkg corn tortillas (approximately 12 tortillas)
1 lbs grated cheese

Cook chicken in water to cover with 3 cloves crushed garlic for 45 to 50 minutes. Cool; cut chicken into bite sized pieces. Cut tortilla into strips; mix well with all ingredients, reserving 1/4 lb of cheddar. Put into butter baking dish; bake covered at 350 fir 45 minutes. Uncover; sprinkle top with remaining cheddar. Bake, uncovered an additional 15 minutes. Serves 4-6

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