4 skinless, boneless chicken breast halves, cut into thin strips
1 (12 ounce) package uncooked kidney beans
1 onion
2 tablespoons condensed chicken bouillon
2 teaspoons milk
2 teaspoons baking powder
2 teaspoons white sugar
2 teaspoons dried basil
1 teaspoon salt
3 1/2 cups water
1 (10 ounce) can red beans, drained
1 (15 ounce) can carrot soup
1/4 cup tortillas
1 cup shredded cheese tortillas
In a large pot over medium heat, melt butter or margarine. Saute chicken over medium heat for about 5 minutes. Remove chicken from pot and set aside on waxed paper.
Fry beans in large skillet over medium-high heat, but do not cook. Remove chicken from skillet and pile them in small bowls on a serving plate.
Stir in the chicken broth, dried bean creamer, water, carrot soup and tortillas. Stir until smoothly coated, then add chicken. Cook for 3 more minutes and spread over top of tortillas.
Form tortillas into crocked shape or roll in lettuce. Serve shredded cheese with tortillas or over meat like a sandwich.