| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 2 | c | Cooked, chopped chicken |
| 1 | Onion, chopped | |
| 4 | Cloves garlic, minced | |
| 2 | t | Basil or oregano |
| 1 | 15-oz tomato sauce or red | |
| enchilada sauce | ||
| 1/2 | c | Chicken broth |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | Dozen corn tortillas | |
| 1/2 | c | Cooking oil |
| 1 | lb | Monterey Jack cheese, grated |
| 1 | pt | Sour cream |
| 1 | Avocado, sliced |
INSTRUCTIONS
Boil chicken and reserve broth. Chop chicken. Saut onion, garlic and spices in scant amount of cooking oil. Heat tomato or enchilada sauce with 1/2 cup chicken broth. Add onion mixture. Add salt and pepper. Fry tortillas lightly in oil, just to soften. Roll chicken in tortillas. Cover with sauce, cheese, sour cream and avocado. Bake, covered, for 20 minutes at 350ø. Tortillas and chicken can be layered in a 9x13 casserole dish and baked. Yield: 8 servings. EDWYNNE M. HORNER (MRS. LAWSON D.) WEST HELENA, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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