Combine vinegar, oil, garlic and spices in a shallow bowl. Add chicken breasts and coat well. Cover and refrigerate for 4 hours to marinate.
Brush a grill pan with oil and heat on medium. Cook chicken for 5-7 mins each side, until cooked through. Add onion and cook for 5 mins, until tender. Slice chicken into strips.
Heat tortillas according to package directions. Top each tortilla with chicken, onion, avocado, sour cream and salsa. Sprinkle with cilantro leaves. Roll up and serve.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
ake aluminium foil and wrap tortillas in it.
Warm in
Cover chicken, onion, celery and 2 teaspoons salt with water and cook until chicken is tender. Bone chicken and cut in small pieces. Reserve 1 1/3 cups broth and combine with soup, tomatoes and chiles and 1/2 teaspoon salt; heat. Cut tortillas in 1/2-inch strips and soft fry. Place a layer of chicken, tortillas, cheese, onion and heated sauce in baking dish. Repeat layers, ending with cheese. Bake at 250\u00b0 for 20 minutes; lower to 200\u00b0 and continue baking for 40 minutes.
Mix chicken, soups, chilies, 1 1/2 cups cheese, sour cream and onion together.
Divide the mixture into two bowls.
Use half the mixture to fill the tortillas, rolling them up and placing them in a 9 x 13-inch pan.
Top the 12 rolled tortillas with the remaining half of the chicken mixture.
Sprinkle 1/2 cup of shredded cheese over the top of the tortillas and chicken mixture.
Bake at 350\u00b0 for 30 to 45 minutes or until well heated.
Wrap chicken breasts in foil, 2 to a package.
Bake at 400\u00b0 for 1 hour; save juice.
Debone breasts and cut into large pieces. Add remaining ingredients (except cheese and tortillas).
Shred cheese.
Butter tortillas and cut in fourths.
Layer like lasagna. Bake at 350\u00b0 for 1 hour.
Salt and pepper chicken and bake in foil at 325\u00b0 for 2 hours. Remove chicken from bones and cut into large chunks.
Slice tortillas in 1-inch strips.
Combine liquids and onion.
Layer in flat baking dish, ending with cheese.
Pour milk over all.
Bake at 300\u00b0 for 1 hour. This is best if it stands 2 to 3 hours or overnight before baking.
Can be prepared and frozen for later.
Boil chicken until tender.
Dice chicken and set aside.
Mix soups, milk and chili in saucepan and heat.
Tear your tortillas into strips.
In Pyrex dish, layer tortillas, chicken and sauce. Heat in oven at 325\u00b0 until warm.
Grease 9 x 13-inch pan.
Line pan with 4 tortillas and spread with mushroom soup, 2 cups of the chicken, half of the peppers and onions and half of the cheese.
Layer 4 more tortillas and spread with the chicken soup and the rest of the chicken, peppers, onions and cheese.
Pour the tomatoes with chili peppers over the top.
Bake at 325\u00b0 for 45 minutes to 1 hour.
Cut chicken into large pieces.
In bowl combine onion, soups, salsa and milk, blending well.
In a 1 1/2-quart buttered casserole, layer half the tortillas, chicken, sauce and cheese. Sprinkle with green chilies.
Repeat layers once more ending with cheese on top.
Cover; refrigerate for 24 hours.
Remove cover. Bake at 300\u00b0 for 1 hour.
Pour part of chicken soup and enchilada sauce in casserole. Break up frozen tortillas.
Layer tortillas, onion, green chilies, chicken, tortillas and rest of soup and enchilada sauce.
Grate Jack cheese and Cheddar cheese; spread on top after casserole has cooked for 30 to 45 minutes in 350\u00b0 oven.
Heat until cheese is melted.
Debone chicken.
Cut into large pieces; set aside.
In a bowl, combine onions, the soups and milk, blending well.
In a 1 1/2-quart buttered casserole, layer half tortillas, chicken, sauce and cheese.
Sprinkle with the green chilies.
Repeat the layers once more until all ingredients are used, ending with cheese on top.
Cover and refrigerate for 24 hours.
Remove cover.
Bake at 300\u00b0 for 1 hour.
Boil chicken.
Debone and chop.
Roll chicken and cheese in tortillas.
Combine soup and yogurt.
Mix well.
Pour sauce over top.
Heat in a 350\u00b0 oven for 15 to 20 minutes.
Optional:
Add sliced jalapenos over top after removing from oven and ready to serve.
Mix chicken soup, salsa, sour cream, green onions and 2/3 cup cheese. Add chicken. Put 2 to 3 teaspoons mixture in each tortilla. Roll up and place in a greased casserole dish, seam side down. Pour any leftover mixture on top of tortillas, then cover with remaining cheese. Bake at 350\u00b0 for 30 minutes.
Place the chicken pieces in a glass or
Cut tortillas into strips.
Put chicken in large pot; cover with water.
Cook until done.
Save chicken broth.
Cut chicken into small pieces.
Mix soups, cheese and tomatoes.
Dip tortilla strips into chicken broth and layer chicken, tortillas and sauce; repeat.
Bake at 350\u00b0 for 40 minutes.
Top with grated Cheddar cheese and corn flakes or potato chip crumbs.
Bake for an additional 15 minutes or until cheese melts.
Make this the day or night before.
Serves 10.
Cut chicken into bite size pieces.
Mix well with soup, tomatoes
and
chilies
and tapioca.
Line bottom of crock-pot with tortillas.
Add
1/3
of
the\tchicken
and soup mixture. Sprinkle
with
onion and cheese.
Repeat layers of tortillas, chicken soup mixture, onion and cheese.
Cover and cook on low 6 to 8 hours or on high for 3 hours.\tRecipe may be doubled.
Marinate chicken with Gavenders seasonings to taste and red pepper.
Grill 10 minutes on each side until done.
Slice chicken in strips or cubes.
Warm tortillas.
Wrap chicken in foil.
Place in pan and bake at 350\u00b0 for 1 hour.
Let cool and remove bones.
Cut chicken, tortillas and green chilies into strips.
Mix soups, milk and onion.
Butter a 2-quart casserole and layer 1/3 of all ingredients in this order: tortillas, chicken, peppers and soup mixture, until all are used. Cover with cheese and let stand in refrigerator for 24 hours (important).
Bake, covered, at 300\u00b0 for 1 hour or until bubbly and completely hot.
Mix all ingredients except chicken, tortillas and cheeses. Put small bowl of mixture aside.
Add chicken to remaining mixture.
Spray a large baking pan with nonstick spray.
Put small amount of mixture without chicken in bottom of pan.
Put good amount of chicken mixture on tortillas and roll.
Fill pan.
Put remaining mixture on top.
Sprinkle with shredded cheeses.
Bake at 350\u00b0 for 25 minutes.
Top with more salsa and lettuce, if desired.