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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This is a recipe I have made for a number of years. I know there are similar recipes which use condensed soup (i.e. cream of chicken). I find the soup to salty for my taste. I decided to use the flour and chicken broth mixture and accenting the flavor with oregano. I have taken this to church potlucks with great success. My wife and I usually have 1 tortilla a piece with a salad. The remaining one will go to work with my wife the next day. Ingredients:
1 lb skinless chicken breasts or 1 lb skinless chicken thigh, are fine |
1/2 cup onion |
2 -3 tablespoons flour |
1/4 teaspoon dry oregano |
1 cup chicken broth (more or less-depending on how thick you like the mixture) |
1 (4 ounce) can diced green chilies |
3 burrito sized tortillas (about 7 in diameter) |
3 tablespoons cheese |
1 (15 ounce) can stokes green chili sauce (optional) |
Directions:
1. Brown chicken pieces-set aside to cool.
2. Dice chicken when cooled.
3. Saute onion till translucent.
4. Put chicken back into skillet- add the flour, stirring till flour disappears.
5. Add oregano and cook till aromatic.
6. Add chicken broth to mixture to thicken.
7. Cook 1-2 minutes-then add the diced green chiles.
8. Warm mixture through.
9. Put tortillas in microwave and microwave each one about 25-30 seconds.
10. (I put them one at a time) Remove tortilla and put the chicken mixture in and fold the tortilla seam side down.
11. Repeat with remaining tortillas.
12. Put tortillas in a casserole dish and sprinkle the cheese on top.
13. (If adding the Stokes Green Chili sauce add cheese last) Put the casserole into a 350 degree oven for 10-15 minutes till cheese melts and tortillas are heated through.
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