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Categories:
chicken oil onion flour sour cream corn tortillas shredded cheese butter chicken broth green chilies
Viewed: 51 - Published at: 6 years agoIngredients
- 1 c. cooked, diced chicken
- 1/2 c. oil
- 3/4 c. chopped onion
- 1/4 c. flour
- 1 c. sour cream
- 12 corn tortillas
- 2 (8 oz.) pkg. Monterey Jack shredded cheese
- 1/4 c. butter
- 2 c. chicken broth
- 1 (4 oz.) can green chilies
Method
- In small frying pan, place oil.
- Heat, dip
- and remove tortillas to soften, one at a time.
- Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 2 tablespoons onion on each tortilla shell.
- Roll up and place, seam side down.
- In saucepan, melt butter and flour; blend well. Slowly add broth and cook, stirring until thickened.
- Stir in sour cream and green chilies.
- Heat through.
- Pour over prepared tortillas in baking pan. Bake 30 minutes at 350°.
- Remove and sprinkle remaining cheese on top. Bake 5 minutes more.
- (This recipe can easily be doubled.)
