Mex-Chicken - cooking recipe
Ingredients
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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
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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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