Cowboy in a Shroud
Makes 6 main dish or 12 appetizer servings
|1||pound boneless skinless chicken thighs or breasts|
|1||cup chicken broth|
|1||can (14-1/2 ounces) diced tomatoes|
|2||cans (11 ounces each) condensed nacho cheese soup, undiluted|
|1||can (4 ounces) diced green chiles, drained|
|6||flour tortillas (8-inch diameter)|
|1||cup four-cheese Mexican cheese blend|
|4||roasted red peppers|
|Capers, peppercorns and minced fresh cilantro for garnish|
- 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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