| 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
A Message from our Provider:
“God weeps for you”