Green Chili Chicken Tacos
Scott found this recipe from Kay Chun in the NY Times. The lime makes all the difference!
Photo courtesy of foodnetwork.com
Ingredients
6-10 flour tortillas (microwave or steam until soft)
2 c. cheddar cheese, shredded
Filling:
2 cans cream of chicken soup
1 c. milk
2 onions, chopped
1 small can diced green chilies
1 c. cooked, diced chicken
Preparation
Combine the filling ingredients and simmer for 10 min. Place 2 T filling in center of tortilla, sprinkle with cheddar cheese. Fold or roll. Place in 2 rows. Spoon remaining filling on top and remaining cheese.
Place in oven at 400º for 15 minutes.
Variations: use corn tortillas