| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cajun |
Casserole |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 6 |
|
Chicken breast halves; boned/skinned; cut into thin strips |
| 1/2 |
c |
Thinly sliced green onions |
| 1 |
|
Clove garlic; minced |
| 3 |
tb |
Cornstarch |
| 4 |
c |
Cold chicken broth |
| 1 1/2 |
c |
Shredded monterey jack cheese; divided |
| 1/2 |
c |
Miracle Whip salad dressing |
| 1/2 |
c |
Sour cream |
| 1 |
cn |
(4-oz) chopped green chilies; undrained |
| 1/2 |
c |
Sliced ripe olives; divided |
| 1/4 |
c |
Chopped parsley or cilantro |
| 12 |
|
Flour (7 inch) tortillas |
INSTRUCTIONS
From: Tina Rogers <CAJUNT@UGA.CC.UGA.EDU>
Date: Sun, 28 Jul 1996 06:19:45 EDT
Heat oil in large skillet over medium-high heat. Add chicken, onions, and
garlic, cook stirring frequently until chicken is golden brown and cooked
through, about 10 minutes.
In saucepan stir together cornstarch and chicken broth stirring constantly.
Bring to boil over medium heat; boil one minute.
Stir in 1 cup of the cheese, salad dressing, sour cream, chilies, 1/4 cup
of the olives and cilantro until smooth.
Remove 1 cup sauce and stir into chicken mixture. Spoon 2 tbsp chicken
mixture into each tortilla; roll to enclose.
Place tortilla seam side down in a 13x9 baking pan. Spoon over remaining
sauce. Top with remaining cheese and olives.
Bake at 350' for 25 minutes or until thoroughly heated.
EAT-L Digest 27 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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