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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is one of our favorite recipes. There was a deli that made this and I got the recipe indirectly from the owner. My kids love it and is very easy to make. I'm sure you'll love it, too. Everyone that I have shared this with makes it all the time! Ingredients:
1 dozen corn tortilla |
vegetable oil |
1 small onion, chopped |
1 clove garlic, crushed |
2 tablespoons vegetable oil |
1 (4 ounce) can chopped green chilies, undrained |
1 can beef broth (i use bouillon) |
1 can chicken broth (i use bouillon or water from cooked chicken) |
1 can cream of chicken soup |
3 chicken breasts, boiled and chopped |
1 1/2 cups water (leftover from cooking chicken) |
1 tablespoon steak sauce |
2 teaspoons worcestershire sauce |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/8 teaspoon pepper |
1 1/2 cups cubed cheese (velveeta type) |
paprika |
shredded cheddar cheese |
monterey jack cheese |
diced avocado |
Directions:
1. Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish.
2. Saute onion and garlic in 2 T.
3. hot oil in a Dutch oven.
4. Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
5. Cover, reduce heat and simmer 1 hour.
6. Add tortilla strips, velveeta simmer uncovered, 10 minutes.
7. Sprinkle with paprika, and serve with garnishes on top.
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