Cowboy in a Shroud

• 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) canscondensed 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

1. Preheat oven to 350F Place chicken in small saucepan with broth.
2. Cover; cook over low heat 20 minutes or until chicken reaches internal temperature of 180F Remove from heat and reserve broth.
3. Cut chicken into bite-size strips.
4. Set aside.
5. Combine tomatoes, nacho cheese soup and chiles in bowl.
6. Divide nacho cheese soup mixture in half.
7. Add chicken to one half and 1/2 cup reserved chicken broth to other half.
8. Spoon chicken mixture down center of each flour tortilla; roll up.
9. Tortillas will be very full.
10. Pour half of nacho-chicken broth mixture into 9- to 10-inch square glass baking dish.
11. Arrange filled tortillas seam-side down in baking dish, packing tightly.
12. Spoon on remaining nacho-chicken broth mixture.
13. Sprinkle with cheese.
14. Bake 20 to 25 minutes or until filling is hot and cheese is melted.
15. Garnish with slice of roasted red pepper, cut into 3-inch triangle for "bandana."
16. Make cowboy face with capers, peppercorns or cilantro.

chicken, chicken broth, tomatoes, cheese soup, green chilies, flour tortillas, fourcheese, red peppers, capers, peppercorn, fresh cilantro

Taken from www.food.com/recipe/cowboy-in-a-shroud-225561 (may not work)