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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe was sent to me from friend who knows how much I love Mexican food. Add a side or Mexican rice and a small salad... Ingredients:
1 whole roasted chicken from grocery deli |
12 corn or flour tortillas. i like corn |
16 ounces monterey jack cheese shredded |
3/4 cup chopped onion |
1/4 cup butter |
1/4 cup flour |
2 cup chicken broth canned works great with added 1 tsp soup base |
1 cup sour cream |
1 can green chilies |
Directions:
1. De-bone chicken and cut into pieces.
2. If using corn tortillas soften in hot oil for about 20 sec... I spray and heat.
3. Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion in each tortilla. Roll up.
4. Place seam side down in a 9x13 inch casserole that has been sprayed with non stick oil.
5. Melt butter in saucepan; blend flour; slowly add chick broth; cook stirring constantly until mixture thickens and bubbles.
6. Stir in Sour Cream and Peppers; cook until heated through, but do not boil. Pour over tortillas.
7. Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.
8. I add minced hot peppers (not a lot) with the cheese.
9. Easy and Very Good!
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