| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Flour |
| 1 1/2 |
tb |
Olive oil |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Cumin |
| 1 |
|
Clove garlic; minced |
| 1 |
cn |
Chicken broth; 14 oz |
| 1 |
cn |
Tomatoe sauce; 8 oz |
| 1 |
tb |
Lime juice; fresh |
INSTRUCTIONS
In large pan saute flour in oil for one minute, add spices and cook for an
additional minute. Add broth, tomatoe sauce and lime juice and bring to a
boil stirring constantly till thickened.
Assemble tortillas with chicken and cooked onion, laying side by side in
pan that has been coated with sauce. When pan is full, pour additional
sauce over top, add grated cheddar cheese. Bake in oven til warmed through
and cheese has melted.
Serve on a bed of lettuce and serve with sour cream, salsa and jalapeno
peppers to the side.
Recipe by: Marilyn Garcia Posted to TNT - Prodigy's Recipe Exchange
Newsletter by mreingarcia@juno.com (Marilyn Garcia) on Sep 03, 1997
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