Serves 10-15 people
2 Large whole
ens
1 (12 oz) tub sour cream
2 Large onions, diced
40-60- white corn tortillas
1 jar pickled jalapeno peppers,
diced 1 lb mild cheddar cheese, grated
1 Tbsp margarine
1 lb Monterey Jack cheese, grated
5 cans cream of
en soup
Preheat oven to 350 degrees.
Boil and debone
ens.
Retain 2 quarts broth in sauce pan.
Shred
en.
Dice onions and 3 jalapenos.
Saute onions and jalapenos in margarine and 3 Tbsp juice from jalapenos.
Add cream of
en soup, sour cream, and
en meat.
Cook two minutes over medium heat.
Heat
en broth in sauce pan.
Dip tortillas in broth to soften and put one layer of tortillas
in bottom of large roasting pan.
Put approximately 3/4" layer of sauce mixture over tortillas.
Add a thin, even layer of both cheeses.
Layer tortillas, sauce, and cheeses again and continue until all sauce is used.
Finish with remaining cheeses.
Bake uncovered 45 minutes.
Recipe by Fire
er: William McLain, T1-C Austin Fire Station #1 Central Austin, Texas
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