Chopandiangas

11 ingredients
2 steps

Ingredients

  • 1 doz. corn tortillas
  • 1 c. hot fat
  • 1 chicken, cooked and boned
  • 4 green chili peppers, chopped (canned style)
  • 1 clove garlic, chopped
  • 2 tsp. chopped onion
  • 1 large tomato, chopped
  • 1 1/2 c. chicken broth
  • 1 large can evaporated milk
  • 1 lb. Monterey Jack cheese, grated
  • salt and pepper to taste

Directions

  1. 1
    Dip tortillas in hot fat to soften; blot excess fat from tortillas with paper towels.
  2. 2
    Arrange 6 tortillas in a 13 x 2-inch baking dish.

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