"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Southwest Tortilla Skillet  Recipe

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This recipe for Southwest Tortilla Skillet , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Mills) Crabbe
Added: Tuesday, March 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp vegetable oil
1/2 c water
1-pound boneless skinless chicken
breast cut in strips
1 can Campbell's Condensed
Creamy Verde Soup,(undiluted)
4 flour tortilla (8 inch) cut into strips
1/2 c shredded cheddar cheese
1 can while kernel corn with red and
green peppers, drained or (1 c frozen whole kernel corn)


Directions:
Directions:
Heat oil in skillet over medium-high heat. Cook chicken until browned, stirring often. Add soup, water, corn and tortillas. Bring to boil. Cover; cook over low heat 5 minutes or until hot. Top with cheese.

Number Of Servings:
Number Of Servings:
4

 

 

 

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