Mex-Chicken - cooking recipe

Ingredients
    2 1/2 to 3 lb. fryer, cooked, boned, skinned and chopped
    1 can mushroom soup
    1 can cream of celery soup
    1 medium onion, chopped
    1 green pepper, chopped
    1 can Ro-Tel tomatoes, crushed
    1 1/2 tsp. chili powder
    1 tsp. garlic powder
    salt and pepper to taste
    1 small can evaporated milk
    1 pkg. (12) soft flour tortillas
    chicken stock
    1/2 to 1 lb. sharp cheese, grated
    paprika
Preparation
    Combine all ingredients through milk in a large saucepan and bring to a boil, stirring occasionally.
    Reduce heat and simmer 3 to 5 minutes, stirring frequently to keep from sticking.

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