3 Cups Pre-Cooked Chicken (Diced)
1/2 C. Chopped Onion
4 Cloves Garlic
1 tsp. ground Coriander
1/4 tsp. Pepper
2 Tbs. Butter
3 Tbs. Flour
8 oz. Sour Cream
2 C. Chicken Broth
4 oz. can diced green chiles
4 oz. shredded jack cheese
8-10 corn tortillas (warmed)
(Olives, Pico de Gallo sauce)
Make the sauce:
In pan on stovetop, Cook onion, garlic, coriander and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chiles. Cook and stir until thickened and bubbly. Remove from heat.
Make the filling:
Stir 1/2 cup of the sauce into the chicken. .
Put it all together:
Place about 1/4 cup of the chicken filling in each warm corn tortilla. Roll the tortilla and place face down in a 9x13 casserole dish that has been sprayed with non-stick cooking spray. Spread remaining sauce over tortillas in dish. Cover with aluminum foil and bake for 35 minutes at 350 Degrees. Then sprinkle remaining cheese and bake uncovered for an additional 5 minutes. Garnish with pico de gallo sauce and olives
Enjoy!
In pan on stovetop, Cook onion, garlic, coriander and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chiles. Cook and stir until thickened and bubbly. Remove from heat.
Make the filling:
Stir 1/2 cup of the sauce into the chicken. .
Put it all together:
Place about 1/4 cup of the chicken filling in each warm corn tortilla. Roll the tortilla and place face down in a 9x13 casserole dish that has been sprayed with non-stick cooking spray. Spread remaining sauce over tortillas in dish. Cover with aluminum foil and bake for 35 minutes at 350 Degrees. Then sprinkle remaining cheese and bake uncovered for an additional 5 minutes. Garnish with pico de gallo sauce and olives
Enjoy!
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