1/2 c. chopped onions
1/2 c. chicken broth
1/4 c. chopped celery
3 c. cooked chicken or turkey, chopped
10-12 6-inch corn tortillas, torn into bite-size pieces
4-oz. can diced green chile peppers, drained
1 can cream of chicken soup
1 tsp. pepper
1 c. shredded cheddar cheese
1 c. shredded Monterrey Jack cheese
1 c. salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil
and reduce heat, then simmer until celery is tender. In a large
bowl, stir together onion mixture, meat, tortillas, peppers, soup,
and pepper. Reserve 1/2 c. of both cheeses; set aside. Stir
remaining cheese into mixture.
Transfer to a lightly greased 13x9-inch baking pan. Top with salsa
and reserved cheeses. Bake at 350 degrees for 30 minutes. Let stand 10
minutes before serving.
(Recipe can easily be increased.)
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: 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.