TLC Cooking "Cowboy in a Shroud"

Cowboy in a Shroud

Cowboy in a Shroud

YIELD Makes 6 main dish or 12 appetizer servings
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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:

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.

This recipe appears in: Halloween

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