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Add a photoMY DAD AND GRANDMOTHER SHOWED ME THIS RECIPE MANY YEARS AGO. AND I ADDED A LITTLE TO IT. THIS IS A START YOU CAN ADD A LOT OF THINGS TO IT, AND IT'S ALWAYS GOOD.WE EAT THIS ONCE A MONTH GOOD AT FUNERALS, FAMILY GET TOGETHERS. YOU CAN MAKE A PIE CRUST AND MAKE POT PIE THIS RECIPE IS A GOOD START. REMBER WINTER COMING.
Ingredientes
- 3 TO 3 1/2 LB.
- 1 TO 2 QUARTS OF WATER
- 1 ONION
- 2 RIBS OF CELERY
- 1/2 TSP. OR MORE POULTRY SEASONING
- GARKIC POWDER AND PEPPER TO TASTE
- SALT ONLY AFTER COOKED
- 1 18 COUNT PACK OF FLOUR TORTILLA
- 3 TBSP OF FOUR 1 CUP OF MILK OR WATER
Direcciones
- 1. COOK THE CHICKEN WITH GARLIC, PEPPER, POULTRY SEASONINGS, CELERY AND ONION TILL COOKED.
- 2. TAKE CHICKEN OUT AND (LET COOL) THE MEAT WILL COME OFF EASY WIN COOL.
- 3. PUT CHICKEN BACK IN POT AND BRING TO BOIL.
- 4. MIX AND ADD FLOUR AND WATER OR MILK AND MIX.
- 5. CUT TORTILLAS UP IN WHAT SHAPE YOU WANT. WE LIKE THEM SQUARE. YOU CAN ALSO USE TORTILLA MIX.
- 6. NEVER STIR AFTER YOU ADD THE TORTILLAS BECAUSE THEY WILL FALL APART. IF YOU WANT SOUP LEAVE OUT # 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 166 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 266mg | 11% |
| Potassium 102mg | 3% |
| Total Carbs 36.74g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 18.01g | 12% |
| Protein 1.48g | 2% |
