| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Casseroles, Main dishes, Mexican, Poultry | 6 | Servings |
INGREDIENTS
| 5 | tb | Butter |
| 1 | c | Chopped onions |
| 1/2 | c | Large bell peppers — |
| Chopped | ||
| 2 | c | Cooked chicken — chopped |
| 4 | oz | Green chili peppers — |
| Chopped | ||
| 1/4 | c | All-purpose flour |
| 1 | tb | Chili powder |
| 1/2 | ts | Coriander seed — ground |
| 1/2 | ts | Cumin seed — ground |
| 2 1/2 | c | Chicken broth |
| 1 | c | Sour cream |
| 1 1/2 | c | Monterey jack cheese — |
| Shredded | ||
| 12 | 6-inch | |
| Tortillas |
INSTRUCTIONS
Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chilis into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 minutes. Recipe By : Elizabeth Powell From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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