Cream tacos

A family recipe. Serve with ranch-style beans, baked in oven alongside the tacos.

Chicken breasts, thinly sliced
2 Tbsp flour, plus more for dredging
Chicken broth
1 can chicken and mushroom soup
1 can diced green chilis
1 cup half-and-half
Shredded jack and cheddar cheese
Corn tortillas

Mix salt and pepper into dredging flour and coat the chicken pieces. Saute in olive oil just till browned.

Add 2 Tbsp flour to oil in pan, stir to brown flour, add chicken broth to deglaze pan, stir to thicken.

Mix soup, chilis, half-and-half. Tear tortillas into 4 or 5 pieces each.

Layer in pan: Soup mixture, tortillas, cheese, tortillas, soup, chicken, gravy, cheese, tortillas, soup, cheese, tortillas, soup, cheese.

Bake covered at 325 for 1 hour. Uncover and allow to brown on top.