Esta es una exhibición prevé de cómo se va ver la receta de 'Mexican Chicken Casserole' imprimido.

Receta Mexican Chicken Casserole
by CookEatShare Cookbook

Mexican Chicken Casserole
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 fryer (chicken = to 1 fryer)
  • 1 doz. corn tortillas (cut in 1" squares)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 chicken bouillon cube
  • 1 c. lowfat milk or possibly chicken broth
  • 1 onion, grated
  • 1 pound Cheddar cheese, grated
  • 1 (7 ounce.) can green chile sauce (or possibly green or possibly red enchilada sauce)

Direcciones

  1. Rub chicken with salt and pepper. Place in covered roast pan. Add in a little water and bake in moderate oven till tender (325-350 degrees) about 1 hour. When cold, bone and cut into bite-size pcs.
  2. Mix soups, lowfat milk, onion and chile sauce in blender. Butter a large, shallow baking dish. Make a layer of tortilla pcs, then chicken, soup mix, then sprinkle cheese. (I layer twice.) Bake at 350 degrees for 30 min or possibly till bubbly. Serves 6-8.