Ingredients

2 pounds chicken breast
1 pound Velveeta, grated
1 can green chilies
1 pint cream
1 pint half and half
1/2 teaspoon Lea & Perrins Worcherschire
Tobasco
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion
15 tortillas

Method

Add seasonings to liquid.  Roll tortillas with chicken and cheese.  Put peppers on top.  Pour cream mixture over all, grate cheese on top.  Bake one hour, 350-degree oven. 
 

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