Transcript Summary:
Ingredients:
- 1 medium whole chicken, boiled and deboned
- 1 cup chopped onion
- 1 (16 oz) can tomatoes and green chilies (reserve 1/2 cup for later)
- 1 cup sour cream
- 1 1/4 teaspoons salt (divided: 1/2 tsp for sauce, 3/4 tsp for filling)
- 1 teaspoon coriander
- 1 cup grated Jack or cheddar cheese (or a combination)
- 1 (8 oz) package cream cheese
- 1 package flour tortillas
Steps:
1. Boil and debone the chicken. Chop the meat.
2. In a blender, combine the tomatoes & green chilies (except the reserved 1/2 cup), sour cream, 1/2 teaspoon salt, and coriander. Blend until smooth and set aside as the sauce.
3. Combine the reserved 1/2 cup tomatoes & chilies, cream cheese, 3/4 teaspoon salt, chicken, and onions.
4. Heat a small amount of oil in a skillet. Fry tortillas briefly until limp/softened.
5. Spread the cheese–chicken mixture onto softened tortillas. Roll and place seam-side down in a lasagna-style baking dish.
6. Bake at 350°F for 30 minutes covered with foil.
7. Remove from oven, top with remaining shredded cheese, and serve.
Notes:
- Chicken broth may be saved for another dish
- Shared by Maxine Harris of Winona