This is one of those recipes that just happened, I was trying to use up some leftover chicken from Thanksgiving (yes, I am a cultural renegade and actually made chicken on 'Turkey Day') and the results were actually worth doing again someday.
Saute 1/4 cup each chopped onion and sweet peppers in a medium saucepan.
Add 2 cups cooked chicken (or cook a couple chicken breasts along with the veggies) and 8oz of corn (or your favorite vegetable, salsa would work too), season to taste (celery salt, black pepper, garlic, a little chili powder) and add ~1/2 cup water and 1 chicken bouillon cube. Heat through.
Spread the chicken mixture in 8 flour tortilla shells (6-8 inches), roll up and place in a greased cake pan fold side down. Add one can cream of chicken soup to the sauce pan and enough milk to make a gravy consistency, any leftover chicken/veggies will just add flavor to the sauce. Heat through and pour over prepared tortillas. Top generously with cheese and crushed nacho chips. Bake until golden and bubbly.
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