| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican | 1 | Servings |
INGREDIENTS
| 6 | Pieces chicken; cooked and diced | |
| 1 | lg | Onion; diced and sauted |
| 1 | qt | Chicken broth |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Lemon pepper |
| 1 | md | Jalapeno pepper; chopped fine |
| 1 | lb | Velvetta cheese |
| 1/2 | pt | Sour cream |
| Shredded cheddar cheese |
INSTRUCTIONS
SAUCE Mix chicken broth, chili powder and lemon peopper and one jalapeno pepper together, add velvetta and bring to a boil to thicken slightly. Add sour cream. Lay flour tortillas, one at a time, add onion and chicken mixture. Roll up and place in greased baking dish (9x13) seam side down. Lay each side by side. Cover with cheese sauce and bake about 45 minutes til sauce is bubbly. Cover with grated cheese the last 15 minutes. Serve with picante or salsa sauce and sour cream for topping. Recipe by: Bern Jensen Posted to TNT - Prodigy's Recipe Exchange Newsletter by mreingarcia@juno.com (Marilyn Garcia) on Sep 03, 1997
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