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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I have used this recipe for years. It's a great dish for a casual dinner party. Recipe comes from Better Homes and Gardens New Cook Book . Ingredients:
8 (6 inch) corn tortillas |
1/2 cup chopped onion |
4 garlic cloves, minced |
1 teaspoon ground coriander |
1/4 teaspoon pepper |
2 tablespoons margarine or 2 tablespoons butter |
3 tablespoons all-purpose flour |
1 (8 ounce) carton sour cream |
2 cups chicken broth |
1 (4 ounce) can diced green chili peppers, drained |
1 cup shredded monterey jack cheese |
2 cups chopped cooked chicken or 2 cups turkey |
1 (4 ounce) can sliced black olives |
1 small tomato, chopped |
2 -3 green onions, sliced |
Directions:
1. Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 minutes or until softened.
2. For sauce - In a sucepan cook onion, garlic, coriander, and pepper in margarine or butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.
3. For Filling - Stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x7.5x2 inch baking dish. Top with remaining sauce. Bake uncovered, in a 350 degree oven about 35 minutes or till heated through.
4. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more till cheese melts.
5. Sprinkle with olives, tomatoes, and green onions.
6. Let stand 10 minutes.
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