| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Main dishes |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Red onion; chopped |
| 2 |
c |
Chicken; bite-sized |
| 2 1/2 |
c |
Monterey jack cheese; coarsely, grated |
| 10 |
|
7-inch flour tortillas |
| 2 |
|
Tblsp butter |
| 1/2 |
c |
Scallions; sliced |
| 2 |
|
Tblsp flour |
| 2 |
c |
Chicken broth; low sodium |
| 1 1/2 |
c |
Sour cream |
| 2 |
|
4-oz. cans green chilies; diced, drained |
INSTRUCTIONS
Heat oven to 350 degrees. In medium-size bowl mix chicken, 1 1/2 cups
cheese, and chopped red onion. Place 1/3 cup mixture on bottom half of each
tortilla and roll up. Arrange rolled tortillas, seam side down, in
13x9x2-inch baking dish. Set aside. Melt butter in heavy 2-quart saucepan
over low heat. Sprinkle in flour, stirring constantly 5 full minutes. Add
broth, continuing to stir. Increase heat to medium, stirring about 3
minutes until mixture begins to bubble and thicken. Remove from heat; fold
in sour cream and chilies. Pour sauce over rolled tortillas in baking dish,
then bake, uncovered 15 minutes. Sprinkle with remaining 1 cup cheese and
scallions. Bake 5 minutes longer, until cheese melts.
Posted to EAT-L Digest 01 Aug 96
Date: Fri, 2 Aug 1996 10:46:38 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”