| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Flour |
| 1 |
c |
Chicken stock |
| 1 |
pt |
Whipping cream or half&half |
| 2 |
|
Green onions & tops; chopped |
| 1 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1 |
pt |
Sour cream |
| 12 |
|
Corn tortillas |
| 3 |
c |
Cooked chicken breast |
| 2 |
|
Pimentos; cut in strips |
| 1/2 |
lb |
Cheddar cheese; grated |
|
|
Green chile sauce; or salsa |
|
|
Lettuce; coarsely chopped |
INSTRUCTIONS
Preheat oven to 350 F. Mix flour with stock and heat until slightly
thickened. Add the whipping cream (or half & half), green onion, salt and
pepper. Bring to boil. Stir in sour cream until well mixed. Dip each
tortilla in cream sauce, then arrange chicken and strip of pimento down
center of each tortilla. Roll and place in greased baking dish (or spray
with food release)seam side down. Pour remaining cream sauce over all and
bake for 30 min. Remove from oven and sprinkle grated cheese over all and
return to oven untill cheese is melted. Arrange coarsely chopped lettuce
around edges of dish. Serve with green chile sauce, or salsa cruda, or Pico
de Gallo.
Recipe easily expands to serve a crowd. Excellent for buffet service.
Posted to MM-Recipes Digest V4 #208 by muddy@ibm.net on Aug 9, 1997
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