Post by qhaddict on Sept 18, 2005 17:33:25 GMT -5
This is a recipe submitted to a newspaper that I clipped out. It's courtesy of Joyce H. Watson. It's one of my favorites; I'll list my variations after the actual recipe.
12 chicken thighs
12 corn tortillas
1 medium onion, chopped
1 medium bell pepper, chopped
1 can (10 3/4 ounces) cream of chicken soup
1 can (10 3/4 ounces) cream of mushroom soup
1 small can Rotel tomatoes and green chilies, diced
8 ounces cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
Boil chicken thighs until cooked; cool and debone, saving chicken broth. Into a deep dish 4-quart casserole, layer four corn tortillas softened with the chicken broth. Layer half of chicken on top of tortillas. Add chopped onion and bell pepper, then add cream of chicken soup. Layer the next 4 tortillas, softened with chicken broth, on top of previous layer. Add remainder of chicken and cream of mushroom soup. Layer last four softened corn tortillas in dish and add Rotel tomatoes and green chilies. Top with shredded cheddar and Monterey Jack. Bake in 325 degree oven for ~30 minutes or until hot. Serves 6-8 people.
QHAddict's variations:
-Using jalapenos or pablano peppers in place of bell pepper
-Adding cheese onto each layer instead of only on top
-Using fresh tomatoes in place of the Rotel
I also tend to use a whole chicken instead of just the thighs. You can do a lot of experimenting with the ingredients in this; add spices, use Pepper Jack cheese, etc.
Very yummeh, regardless ;D
12 chicken thighs
12 corn tortillas
1 medium onion, chopped
1 medium bell pepper, chopped
1 can (10 3/4 ounces) cream of chicken soup
1 can (10 3/4 ounces) cream of mushroom soup
1 small can Rotel tomatoes and green chilies, diced
8 ounces cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
Boil chicken thighs until cooked; cool and debone, saving chicken broth. Into a deep dish 4-quart casserole, layer four corn tortillas softened with the chicken broth. Layer half of chicken on top of tortillas. Add chopped onion and bell pepper, then add cream of chicken soup. Layer the next 4 tortillas, softened with chicken broth, on top of previous layer. Add remainder of chicken and cream of mushroom soup. Layer last four softened corn tortillas in dish and add Rotel tomatoes and green chilies. Top with shredded cheddar and Monterey Jack. Bake in 325 degree oven for ~30 minutes or until hot. Serves 6-8 people.
QHAddict's variations:
-Using jalapenos or pablano peppers in place of bell pepper
-Adding cheese onto each layer instead of only on top
-Using fresh tomatoes in place of the Rotel
I also tend to use a whole chicken instead of just the thighs. You can do a lot of experimenting with the ingredients in this; add spices, use Pepper Jack cheese, etc.
Very yummeh, regardless ;D
