A dear friend, Pat, shared this recipe with the members of our supper club. She got it when she lived in Texas and seeing several version on CES proves that it's a favorite of many chefs. I'm not a big fan of canned soup recipes, but this is an exception. My recipe is different than those I've seen and I think the extra ingredients makes this a "stand-out" recipe and I hope you agree.
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Ingredients
- 3 lb chicken, stewed, skinned, boned and cut into bite-size pieces or 2-3 cups of cooked chicken in pieces
- 1 large onion, chopped
- 15 pimento olives, sliced
- 3 slices of roasted peppers, jar brand is fine, sliced in thin strips
- 1 (8oz) package of shredded cheddar cheese
- 1 (10 3/4 oz) can mushroom soup
- 1 can of chicken gravy
- 1/4 cup milk
- 1 (10 oz) can diced tomatoes with green chilies
- chili powder
- garlic salt
- 10 (6 inch) corn tortillas
- hot chicken stock/broth
To see directions and other information about this recipe, please follow this link
