Cowboy in a Shroud

"Found this silly named chicken recipe online! Good way to sneak in veggies for kids and have fun too!"
 
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Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.
  • 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.
  • Spoon chicken mixture down center of each flour tortilla; roll up. Tortillas will be very full.
  • 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.
  • 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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RECIPE SUBMITTED BY

<p>I am a mom to 4 wonderful kiddos and wife to a dedicated Airforce service member. I am a nurse in addition to playing mom and wife. We live in this beautiful state of Alaska and love to fill our home with new and tasty dishes! I also am a collector of cookbooks and cooking magazines. One of my fave magazines is Simple and Delicious from Taste of Home.</p>
 
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