| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green bell pepper |
| 2 |
T |
Butter or margarine |
| 2 |
c |
Chopped cooked chicken or |
|
|
turkey |
| 1 |
|
4-ounce green chili |
|
|
peppers rinsed seeded |
|
|
and chopped |
| 3 |
T |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 1 |
t |
Ground coriander seed |
| 3/4 |
t |
Salt |
| 2 1/2 |
c |
Chicken broth |
| 1 |
c |
Dairy sour cream |
| 1 1/2 |
c |
Shredded monterey jack |
|
|
cheese 6 ounces |
| 12 |
|
6-inch tortillas |
INSTRUCTIONS
from Better Homes & Garden Mexican Cooking In large saucepan cook
onion and green pepper in the 2 tablespoons butter or margarine till
tender. Combine in a bowl with chopped chicken and green chili
peppers; set aside. In same saucepan melt the 3 tablespoons butter or
margarine. Blend in flour, coriander, and salt. Stir in chicken broth
all at once; cook and stir till thickened and bubbly. Remove from
heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of the
sauce into the shicken. Dip each tortilla into remaining hot sauce to
soften; fill each with about 1/4 cup of the chicken mixture. Roll up.
Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over.
Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven
about 25 minutes or till bubbly. serves 6. Posted to Bakery Shoppe
Digest149 by Sandra Swinford <sswinfor@cecasun.utc.edu> on Jul 7, 1997
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