Cream Chicken Tacos Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Tomato juice | 3 Cup (16 tbs) | |
| 1 cup enchilada sauce | ||
| 3/4 cup Ro-Tel tomatoes | ||
| American Cheese | 3 Cup (16 tbs), grated | |
| Heavy cream | 2 1/4 Cup (16 tbs) | |
| Mushrooms | 3 Cup (16 tbs) | |
| Tortillas package | 1 | |
| Hot oil | ||
| 2 chickens, cooked, boned, and cut in 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
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
Chef
