This is another recipe I've obtained from my mom. The first time I made it I couldn't find any cans of green chili salsa (the truth is I didn't much look), so I used green chilies (yeah, I don't know what I was thinking), so it didn't exactly turn out. It was interesting. So now I know what I'm doing and where to find the salsa (in the Mexican food section in the grocery store - usually by the salsas, but sometimes by the canned peppers), so it turned out great.
- 4 whole chicken breasts
- 1 dozen corn tortillas
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup milk
- 1 onion, grated
- 1-2 (7 oz each) cans green chili salsa (I use Embasa's Salsa Verde-use 2 cans for a little more spice and chili flavor)
- 1/2 lb grated cheddar cheese
Julie R.
AG, CA
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