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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A regular request for birthday dinners. Delicious the first night but leftovers are even better (if there are any). I clipped this recipe from the newspaper several years ago. Ingredients:
1 chopped onion |
2 tablespoons oil |
1 crushed garlic clove |
2 cups tomato puree |
2 cans chopped green chilies |
2 cups cooked chicken |
1 dozen flour tortilla |
6 chicken bouillon cubes |
3 cups cream |
8 ounces grated monterey jack cheese |
Directions:
1. Saute onion in 2 T oil until soft.
2. Add garlic, tomato puree, chilis and chicken. Season with salt and simmer 10 minutes.
3. Dissolve bouillon cubes in hot cream.
4. Fry tortillas in about 1/2 inch hot oil. Do not let them crisp as they are about to be rolled.
5. Dip each tortilla in the cream and place into a 9 X 13 baking pan.
6. Spoon a generous amount of the chicken mixture onto the tortilla and roll up.
7. Fry, dip and stuff the remaining tortillas and arrange them in the pan.
8. Pour remaining cream mixture over the rolled-up tortillas.
9. Sprinkle the cheese on top.
10. Bake at 350 for 30 minutes.
11. Garnish with avacado slices.
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