"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
4 boneless chicken breasts 1 can cream chicken soup 4-6 tortillas 2 c. monterey jack cheese (grated) 2 c. cheddar cheese (grated) 1/2 c. jalapeño peppers (diced
Boil chicken until done, cool and shred. Preheat oven to 350º. Combine cheeses. Cut tortillas into small pieces. In a 2 qt. casserole layer: soup/tortillas/chicken/cheese/peppers---2 full layers Bake 50-55 minutes.
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