Print
ShareThis
Pumpkin Pot Pies
Halloween can be a scary time, but you don't have to be scared in the kitchen because our recipes will be right there to comfort you.
Cowboy in a Shroud
Yield: Makes 6 main dish or 12 appetizer servings
Ingredients:
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
Preparation:
1.
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.
2.
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.
3.
Spoon chicken mixture down center of each flour tortilla; roll up. Tortillas will be very full.
4.
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.
5.
Garnish with slice of roasted red pepper, cut into 3-inch triangle for "bandana." Make cowboy face with capers, peppercorns or cilantro.
This recipe appears in:
Halloween
