Ingredients:
- 4 chicken breast halves
- 2 cans chicken broth (3 1/2 cups)
- 1 cup water
- 3 cubes chicken bouillon or equivalent base or granules
- 1 small carrot, chopped
- 1 small rib celery, chopped
- 1/2 cup chopped onion
- 12 large flour tortillas
Preparation:
Cut tortillas in half, then in 1-inch strips. Place strips into simmering broth and
boil gently for 15 to 20 minutes, stir occasionally. Broth should thicken
but if too thin, combine 1 tablespoon cornstarch with just enough water to dissolve
and stir into broth. Cook 5 to 10 minutes more.
Serves 4.
More Chicken Recipes
Skillet Chicken with Sour Cream
Walnut Chicken
Chicken with Sweet Potatoes
Chicken with Peaches
Chicken Rosemary
Chicken with Angel Hair Pasta
Italian Style Chicken Casserole
Chicken Casserole Recipe
Chicken Supreme with Vegetables and Rice
Chicken Paprika
Chicken Casserole with Mushrooms
Chicken and Macaroni Casserole
Chicken Casserole with Noodles and Zucchini
Chicken Marsala
Dawn's Chicken Parmesan
Sesame Chicken with Orange Sauce
Stuffed Chicken Breasts
Oven Fried Parmesan Garlic Chicken
Chicken and Mushrooms
Baked Chicken with Sour Cream
Skillet Chicken Rosemary II
Skillet Chicken Dijon
Easy Skillet Chicken Cacciatore
Mexican Chicken
Chicken Noodle Casserole
Chicken Casserole with Noodles
Chicken Tortilla Bake
Cajun Chicken Pasta
Chicken with Jalapeno Cheese Sauce
Easy Herb Chicken Bake
Chicken Casserole
RosyGrace's Chicken Noodle Casserole
Colleen's Chicken Casserole
Mexican Chicken Casserole
Chicken Casserole with Biscuits
Chicken Casserole with Dressing
Chicken Casserole Cordon Bleu
Chicken Rice Casserole
Launa's Chicken Casserole with Rice
Chicken Casserole with Mushrooms
Skillet Chicken Index
Chicken Casserole Index
Top Chicken Casseroles
Baked Chicken Recipes
Oven Fried Chicken Recipes
Chicken Recipe Index
Chicken Breast Recipes
Crockpot Chicken Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

Be the first to
