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Cream Chicken Tacos

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Ingredients
  Onion 1 Large, chopped
  Tomato juice 3 Cup (48 tbs)
  Enchilada sauce 1 Cup (16 tbs)
  Rotel tomatoes 3⁄4 Cup (12 tbs)
  American cheese 3 Cup (48 tbs), grated
  Heavy cream 2 1⁄4 Cup (36 tbs)
  Mushrooms 3 Cup (48 tbs)
  Tortillas 12 (1 Package)
  Hot oil 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Chickens 2 , cooked, boned and cut into chunks
Directions

Saute onions until yellow.
Add tomato juice, enchilada sauce, tomatoes, cheese and cream, and simmer for 1 hour.
Add mushrooms.
Fry tortillas in oil until crisp.
Layer tortillas, chicken and mushroom sauce in large oven-proof casserole.
Refrigerate overnight.
Bake at 350° for 1 hour

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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