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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Found this silly named chicken recipe online! Good way to sneak in veggies for kids and have fun too! Ingredients:
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast |
1 cup chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
2 (11 ounce) cans condensed nacho cheese soup, undiluted |
1 (4 ounce) can diced green chilies, drained |
6 (8 inch) flour tortillas |
1 cup four-cheese mexican blend cheese |
4 roasted red peppers |
capers, and |
peppercorn, and |
minced fresh cilantro, for garnish |
Directions:
1. Preheat oven to 350°F Place chicken in small saucepan with broth. Cover; cook over low heat 20 minutes or until chicken reaches internal temperature of 180°F Remove from heat and reserve broth. Cut chicken into bite-size strips. Set aside.
2. Combine tomatoes, nacho cheese soup and chiles in bowl. Divide nacho cheese soup mixture in half. Add chicken to one half and 1/2 cup reserved chicken broth to other half.
3. Spoon chicken mixture down center of each flour tortilla; roll up. Tortillas will be very full.
4. Pour half of nacho-chicken broth mixture into 9- to 10-inch square glass baking dish. Arrange filled tortillas seam-side down in baking dish, packing tightly. Spoon on remaining nacho-chicken broth mixture. Sprinkle with cheese. Bake 20 to 25 minutes or until filling is hot and cheese is melted.
5. Garnish with slice of roasted red pepper, cut into 3-inch triangle for bandana. Make cowboy face with capers, peppercorns or cilantro.
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