How to make it

  • Wash chicken put into a pot to boil.While it is boiling roast chili until brown rotating .Put into bowl & cover.when it is done peel & blend with a couple of dashes garlic.Put aside into container. Dice up long green onion stem the green part & separate from the white part .Let chicken cool then shred into small pieces. Put 2 large cans of creamed mushroom into a pot to simmer with half the milk it calls for so it would only be one can of milk.Stir add garlic & half of green stem onions. Then add green chili, salt & pepper.In another fry pan add oil & soften 15-20 corn tortillas do not let get hard quick dip, then lay on paper towel plate to remove oil.Get a casserole pan dish .Mix white part of the leftover onion if you choose with garlic in a bowl,with the chicken. Add a little cheese to mushroom sauce not much one large serving spoonful.Then add some green chili mushroom sauce to the bottom of the casserole pan, You then can use two techniques one is to roll meat or lay flat. Rolling method is grab a corn tortilla & put meat mix & roll and put into pan.Or lay flat onto sauce the add sauce & then cheese.Keep repeating this process sauce & chicken corn tortillas & then sauce & cheese until you reach the rim about 1/2 of a inch. Then sprinkle green onion stem on top.Bake at 375 for about 30 min. Serve with Spanish rice & salad.

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