"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 cup boned, cooked chicken 1/2 cup chicken broth 1 4oz can diced green chilies 1/2 cup chopped onion 1 can cream of chicken soup 1 cup grated Mexican Cheeses 1/4 teaspoon pepper 6-10 corn tortillas vegetable oil
Mix together soup, broth, chilies and pepper. Set aside. Soften tortillas by dipping one at a time into hot oil. Drain tortillas on paper towels and stack. Mix chicken and onion together. Put approximately 2 tablespoons chicken mixture on center of tortillas. Sprinkle with grated cheese and roll up. Place in shallow baking dish. Continue until all tortillas are rolled. Pour soup mixture over top and sprinkle with remaining cheese. Bake 10-15 minute's in a 375º oven.
This is a recipe that I double. The cheese is prepackaged Four Mexican Cheeses.
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