CowboyWay
If Coach would have put me in, we'd a won State
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Several months ago Hostile created a thread about crock pot recipes. He spoke of one that used V-8 juice instead of beef broth in a pot roast. I thought it was a little odd at first, but I tried it anyway and WOW. There's no way I could ever make a pot roast without a V-8 now. So that got me thinking about "other" recipes.
Whats the best thing you know how to cook? And how do you cook it.
Green Chile Chicken Casserole.
4 medium sized chicken breasts
12 corn tortillas
20oz of chopped green chile
1 habanero pepper (this is an option only, not necessary, but gives some kick)
1 can cream of mushroom soup
1/2 can of milk
Mexican cheese blend
boil the chicken breasts until they are cooked, take them out and chop them in fairly small bite size pieces. Shred the, cut them, it doesn't matter
Take 12 corn tortillas and cut them into 1 x 1.5 inch strips.
Use half a can of cream of mushroom soup. Toss the rest.
fill up half the soup can up with milk
2 or 3 cups of mexican graded cheese. All depends on how much cheese you like.
Put all of the above in a big baking casserole bowl and mix it up REAL good. It should be fairly runny. Then cover the top with an extra layer of cheese.
If you choose to use the habanero, dice it up VERY SMALL, and put it into the bowl and mix it up real good. A little habanero goes a long way.
Put it all in the oven and bake at 370 for an hour, or until the center of the casserole is piping hot.
Take it out and enjoy.
Lets hear some more.
Whats the best thing you know how to cook? And how do you cook it.
Green Chile Chicken Casserole.
4 medium sized chicken breasts
12 corn tortillas
20oz of chopped green chile
1 habanero pepper (this is an option only, not necessary, but gives some kick)
1 can cream of mushroom soup
1/2 can of milk
Mexican cheese blend
boil the chicken breasts until they are cooked, take them out and chop them in fairly small bite size pieces. Shred the, cut them, it doesn't matter
Take 12 corn tortillas and cut them into 1 x 1.5 inch strips.
Use half a can of cream of mushroom soup. Toss the rest.
fill up half the soup can up with milk
2 or 3 cups of mexican graded cheese. All depends on how much cheese you like.
Put all of the above in a big baking casserole bowl and mix it up REAL good. It should be fairly runny. Then cover the top with an extra layer of cheese.
If you choose to use the habanero, dice it up VERY SMALL, and put it into the bowl and mix it up real good. A little habanero goes a long way.
Put it all in the oven and bake at 370 for an hour, or until the center of the casserole is piping hot.
Take it out and enjoy.
Lets hear some more.
