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Spanish Chicken Recipe

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This recipe for Spanish Chicken, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Sansburn

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts
2 - 3 can cream of chicken soup
1 large onion - chopped
2 small cans green chili's (or 1 small can jalapenos)
1 pkg. corn tortillas
1 tall can evaporated milk
cheddar cheese - lots

Directions:
Directions:
Season chicken with onion salt and bake till done. Cool, skin and debone. Cut into pieces.

In mixing bowl: add chicken, onions, chili's and soup. Add part of the evaporated milk until it's not quite so thick. (A small can in not enough, a large can is too much)

In a large oval casserole dish put a very thin layer of the chicken mixture just to moisten the bottom, then add a layer of tortillas, a layer of cheese, a layer of chicken mixture. Bake 375 for 55 minutes, top with cheese then return to oven until it is melted.

Personal Notes:
Personal Notes:
This is a family recipe we've used after Thanksgiving to use up leftover turkey. You can use any cooked chicken or turkey. We normally use jalapeno peppers to make it spicier. Roll it up burrito style - its real good too.

 

 

 

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