Monday, March 21, 2011

Mexican Chicken

Mexican Chicken
From Veggie Converter
Adapted from Mexican Chicken

2 C "chicken" or tofu cubes
2 "cans" cream of mushroom soup substitute (recipe follows)
1 14.5 oz. can diced tomatoes
1 7 oz. can green chiles
1-2 cups cheddar cheese
3-4 corn tortillas, small

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.

Cream of Mushroom Soup (1 "can")
Adapted from Cream of...

1/4 C butter
1/4 C flour
1 3/4 to 2 C liquid.
For most recipes, first melt the butter over medium heat, then whisk in the flour and cook for two minutes.

Add 1/2 C finely diced mushrooms, onions to the melting margarine. After flour has cooked, add 1 1/4 cups milk and 1/2 cup "chicken" or vegetable stock as the liquid. Bring to boil over medium heat, stirring frequently. Add seasonings (about 1 t. each or to taste) and boil until desired consistency.
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