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