Cowboy In A Shroud

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast
• 1 cup chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 2 (11 ounce) cans condensed nacho cheese soup, undiluted
• 1 (4 ounce) can diced green chilies, drained
• 6 (8 inch) flour tortillas
• 1 cup four-cheese mexican blend cheese
• 4 roasted red peppers
• capers, and
• peppercorn, and
• minced fresh cilantro, for garnish

Recipe

• 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.