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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This sounds just like one of my favorite dishes at our local mexican resturaunt. Haven't tried it yet. Ingredients:
12 large flour tortillas |
1 green pepper |
1 medium white onion |
2 stalks celery |
2 whole tomatoes, peeled |
water, to cover |
6 lbs boneless chicken meat |
garlic, salt, pepper to taste |
1 lb cream cheese |
1/2 cup half-and-half |
1/2 ounce diced jalapeno |
1/2 ounce chicken base |
Directions:
1. Add vegetables, except tomates to pot and cook until softened (30min). Crush tomatoes and add along with spices. Add chicken and cook another 30 minute.
2. Soften cream cheese, place in blender with half and half, jalapenos and chicken base and blend.
3. Put meat in center of tortillas and roll, fry burro in vegetable oil and set aside. Place in casserole dish, and put cream cheese ontop of each. Bake 350 until cheese melts.
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