| 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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