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CHICKEN ENCHILADA 1 (3 to 4 lb.) fryer chicken onion celery salt and pepper to taste 1 can chopped green chilies 1 can mushroom stems and pieces 1 small jar pimentos 1 can creamed soup (cream of chicken, mushroom, celery or chicken-mushroom) 1 c. or more evaporated milk tacos or taco chips, crushed to cover bottom of casserole dish grated sharp cheese Cut up chicken; boil pieces until done with onion, celery and seasonings. Debone chicken and tear into pieces. Place tacos or taco chips crushed on bottom of greased casse- role (9 x 12 x 2-inches); put chicken pieces on top. Remove onion and celery bits from water chicken was boiled in with slotted spoon and spread over chicken pieces. Mix together chilies, mushrooms, one creamed soup, pimentos and evaporated milk. Pour over chicken and taco pieces. Spread grated cheese over top to cover. Heat in oven or microwave until bubbly and hot. Serve with green salad and French bread. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |