 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
This is a fast easy way to make a delicious comfort food. This is a great dish to take when there is a need to feed. This recipe was given to me by a good friend and excellent cook, Louise Bell. Ingredients:
1 whole roasting chicken |
1 (12 ounce) package burrito-size flour tortillas (i use azteca super size soft flour tortillas found in the dairy section) |
2 (10 1/2 ounce) cans cream of chicken soup |
1 (10 1/2 ounce) can cream of mushroom soup |
2 (15 ounce) cans chicken broth |
1 large onion, chopped |
salt and pepper |
Directions:
1. Cook chicken, debone and reserve broth.
2. Cut stack of tortillas in 1/2 inch strips.
3. In a large pot add 2 cans chicken broth, onion, salt and pepper.
4. Bring to a boil and cook until onions are translucent.
5. Add soups, stir well and bring to a boil.
6. Add chicken, stir well and bring to a boil.
7. Simmer 5 minutes.
8. Tear tortilla strips into bite size pieces, toss into pot and stir well.
9. Simmer 10-15 minutes.
10. If too thick, add reserved broth to desired consistency.
11. If desired, transfer to crockpot to keep warm until serving.
12. Freezes well.
|
|