The Farmer Family Cookbook

< Picture 1 of 1 >

I got this recipe from my quilt group.

Ingredients

• 20.166666666667 cans cream of mushroom soup
• 20.166666666667 cans milk
• 20.166666666667 cups sour cream
• 20.166666666667 small cans (4 oz) chopped green chiles
• 20.166666666667 packages flour tortillas
• 20.166666666667 chicken breasts cut into bite sized pieces
• Sliced mushrooms
• Chopped zucchini, (I use 14 to 16 depending on how much zucchini I have)
• Chopped onion (to taste)
• 10.0833333333333 chopped green pepper
• Grated Cheddar cheese

Guacamole:

• 20.166666666667 ripe avocados
• 10.0833333333333 Roma tomato, diced
• White onion, diced (amount to taste)
• 10.0833333333333 serrano chile, seeded, minced
• Salt to taste
• .50.0416666666667 of a lime, juiced

Steps

1. Stir fry chicken and set aside. Stir fry veggies then add the meat to them. Combine soup, milk, sour cream, and green chilies with wire wisk. Add 1/2 to 1 cup of sauce to meat-veggie mixture (depending on how many vegetables you have. You want it moist, but not runny). Fill tortillas with a spoonful of meat-vegetable mix and cheese to taste. Roll and place in greased casserole dish. Cover with sauce, sprinkle with cheese. Cover and bake at 350F until it bubbles. This makes a large pan and medium pan. It freezes well unbaked and I often keep one pan for another occasion. It is also better made a day ahead, but still good the day you make it.
2. Guacamole: Mash avocados. Add tomato, onion, serrano pepper, salt, and fresh lime juice.