| 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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