My mom is an amazing cook. Seriously, I'm not just saying that because she's my mom. I'm saying it because it's true. She doesn't even use a cook book half the time, she just comes up with her own recipes, or does variations of a recipe to suit her needs. She used turkey (a lot) instead of chicken, but this version uses chicken. Feel free to subtitute for whatever meat you want (or don't want).
1 lb Chicken breast
1 jar of beef gravy
1 can of enchilada sauce
1 4 oz. can of diced green chiles
1 onion
Tortilla Shells
Shredded cheese
Directions:
Cook meat (shred if desired)
fry onions
add the rest of the ingredients (minus meat) to warm up
dredge tortilla shells through the soupy mix to get sauce on all sides
Add meat to "soup" mix.
Use a slotted spoon to spoon in mixture.
We always layered the tortilla shells in this order (if you don't want to roll them)
Shells
Mixture
Cheese
Shells
Mixture
Cover with aluminum foil
Bake at 350 degrees for 45 minutes
Near the end, add more cheese on top of the mixture.
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