8, 6 inch tortillas (I use flour)
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp. ground coriander
1/4 tsp. pepper
2 tablespoons margarine or butter
3 tablespoons all purpose flour
1 8 oz carton sour cream
2 cups chicken broth
1 or 2 canned jalapeno chili peppers, rinsed, seeded, and chopped
or one, 4 oz can diced
green chili peppers, drained
1 cup shredded Monterey jack cheese (4 ounces)
2 cups chopped cooked chicken
Sliced pitted ripe olives (I use black olives)
Chopped tomatoes
Sliced green onions | Preheat Oven to 350
Wrap tortillas in foil.
Heat in oven for 10-15 minutes or until softened.
For sauce, in a saucepan cook onion,
garlic, coriander, and pepper in
margarine or butter until onion is tender.
Stir flour into sour cream;
add to
onion mixture.
Stir in broth and chili peppers all at once.
Cook and stir until thickened and bubbly.
Remove from heat; stir in 1/2 cup of the cheese.
For filling, stir 1/2 cup of the sauce into chicken.
Place about 1/4 cup filling atop each tortilla.
Roll up.
Arrange rolls, seam side down, in a
lightly greased
12 x 7 x 2 baking dish.
Top with remaining sauce.
Bake, covered in a 350 oven about 35 minutes
or until heated through.
Sprinkle with remaining cheese.
Bake, uncovered about five minutes more
or until cheese melts.
If desired, sprinkle with olives, tomatoes, and green onions.
Let stand 10 minutes.
Makes 4 servings. |
Fantastic Chicken Recipe! -Lee:ROD Exchange