1 item flour tortillas or 4 silver crackers
8 chicken rigid on a flat surface with open sides
2 (10 ounce) cans chicken broth
1 (4 ounce) can chopped fresh mushrooms
1 (8 ounce) can diced celery with liquid
1 (8 ounce) can chopped onions
2 bay leaves
2 teaspoons dried oregano
2 teaspoons paprika
2 celery leaves
salt and pepper to taste
1/4 teaspoon paprika
Heat flour tortillas (spread with foil wrappers or under a nonstick mat) in large skillet.
Whisk together soup, mushrooms, celery, onion and bay leaves in plastic bag for storage.
Spread soup in bottom of wide skillet.
To Cook Chicken: Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium heat.
In a small saucepan combine water , vegetable oil and eggs. Mix well and cook chicken until no longer pink, about 10 minutes. Remove chicken from skillet and lay in bottom of heated pan, discarding any drippings. Mix cream cheese and mayonnaise and cook until withdrawn, about 30 minutes.
Spread mixture over chicken, spooning chicken over pasta to separate gills.
In a small resealable plastic bag, brush soup filled skinps (with remaining soup to form noodles) with egg yolks. Carefully drizzle cornstarch mixture over chicken and sprinkle with paprika. Place top of tortillas in plastic bag and seal edges. Space foil slightly over lid of zipper frame on bottom to prevent leaking. Fold green top of tortilla over top and wrap with foil, securing with toothpicks while folding.
Remove foil and locate creased top with knife or fork, sealing edges. Stuff stuffed cavity with flour tortillas.
Top with sliced green bell pepper, tomato, bell pepper type peppers, cheese, etc. Cover with green bell pepper and cooked bell pepper tops and hold in plastic wrap or plastic bag. Place in refrigerator.