Food
mexi-chicken
By Yankee Magazine|Nov 03 2007|
Ingredients
14 1/2 oz can of diced tomatoes
10 3/4 oz can of cream of chicken soup
Small can of diced Ortega green chile (blue can)
2 Tbs of Minute Tapiaco
1 onion diced
12 corn tortillas diced
Grated Cheese
3-4 Pieces of boneless chicken
Instructions
Place chicken in foil or oven bag (make sure completely
wrapped) and cook in oven at 400 degrees for one hour.
Once baked, dice.
