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| Recipe Archives |
| Submitted by: Jackie Rocca February 2003 Ingredients: 3-4 boneless/skinless chicken breasts 2 cans cream of mushroom soup (not fat free) � teaspoon cummin � teaspoon Lawry's seasoning salt 1 teaspoon chicken taco or fajita seasoning mix 1- 1 � Tablespoons chili powder 1 teaspoon green chilies or to taste flour tortilla shells grated cheese - marbled jack and colby, mozzarella Directions: Preheat oven to 375*F. Boil or saute chicken until completely cooked. In a skillet, spread chicken and add soup, seasonings and chilies. Mix thoroughly while heating. Line a 9x13 pan with tortilla shells. Layer chicken mixture and cheese. REPEAT (shells, mixture, cheese) until mixture is used. Bake for 20 minutes or until cheese is starting to brown. |
| Mexican Lasagne |