| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Entree | 12 | Servings |
INGREDIENTS
| 3 | lb | Skinless boneless chicken breast |
| 16 | oz | Canned tomatoes |
| 1 | c | Onion; minced |
| 2 | tb | Garlic; minced |
| 1 | ts | Salt |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Ground coriander |
| 8 | oz | Diced green chiles |
| 1 | c | Cream |
| 12 | Corn tortilla | |
| 1 | c | Jack cheese; grated |
| 1 | c | Cheddar cheese; grated |
| 1/2 | c | Sour cream |
| 1/2 | c | Sliced pitted black olive |
| 1/4 | c | Scallions; minced |
INSTRUCTIONS
COMBINE CHICKEN, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE FROM HEAT, COOL REMOVE CHICKEN, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS, OVER A MODERATE FLAME REMOVE FROM HEAT, STIR IN CHILES POUR INTO A HOTEL PAN HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE, SEAM-SIDE DOWN, INTO BAKING DISH TOP WITH GRATED CHEESES POUR REMAINING CREAM OVER ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES REMOVE FROM OVEN ALLOW TO STAND, BEFORE CUTTING GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS Recipe by: TJ Hill - Appetites Catered Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@airmail.net> on Sep 14, 1998, converted by MM_Buster v2.0l.
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