Posted by Chantel Martiromo
The $5 takeout cookbook (Good, cheap food for when you want to eat in)
by Rhonda Lauret Parkinson, Margaret Kaeter, Belinda Hulin, and Jennifer
Malott Kotylo, published by Adam media, Avon, Massachusetts.
Serves 3.
2 boneless, skinless chicken breast
1/2 small oion
6 flour tortillas
3/4 cup grated Cheddar cheese
5 1/2 ounces cream of mushroom condensed soup
5 1/2 ounces cream of chicken condensed soup
1/2 cup sour cream.
1/4 cup canned chopped jalapeno pepper, drained (or 4 fresh jalapenos)
1/2 cup tomato salsa
Serve over a bed of lettuce with fresh Tostadas
1. Preheat oven to 350 degree F
2. Cut the chicken into 1 inch-cube. Peel the onion and grate using the
fine side of a vegetable grater. Tear tortillas in to eight.
3. Combine onion, cheese, soups, sour cream and jalapenos in a
medium-sized bowl. Make layers in a casserole dish using 1/3 lb the
floue tortallas, soup mixture, chicken, then salsa. Preheat twice, in
that order.
4. Cover and bake for 2 hours.
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