Title: Gringo Chicken Casserole
Categories: None
Yield: 6 To 8

2 Chickens boned & diced (1
-lb. w/o bone or 1-1/2 lb.
-w' bone)
1 Onion - chopped fine
1 Garlic clove - minced
1 Bell pepper - chopped fine
4 tb Margarine
1 cn (10 oz) green chiles &
-tomatoes
1 cn (10-3/4 oz) of cream of
-mushroom OR chicken OR
-chicken - mushroom
1 pk Corn tortillas
16 oz Grated cheddar

Boil chicken until tender. Reserve broth. (If you use canned chicken, just
use canned broth or bouillon.) Saute onions, garlic, & pepper in margarine.
Mix with canned ingredients. Dip tortillas into broth, then tear. In
buttered casserole, place a layer of tortillas, soup & onion mixture,
chicken, then cheese. Repeat & top with cheese. Bake 350 for 20 to 30
minutes.

Posted to EAT-L Digest 27 Aug 96

From: Laura Walker

Date: Wed, 28 Aug 1996 13:20:28 -0500