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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups coarsely chopped onion, divided |
1 jalapeno pepper, seeded and chopped |
2 cloves garlic |
1 (16-ounce) can crushed tomatoes |
1/4 cup chili powder |
1 teaspoon dried whole oregano |
3 3/4 cups vegetable oil, divided |
2 tablespoons cornstarch |
2 cups canned chicken broth, divided |
1 cup whipping cream |
1/4 teaspoon salt |
1/8 teaspoon freshly ground pepper |
2 cloves garlic, minced |
4 cups shredded, cooked chicken breast |
12 (6-inch) corn tortillas |
1 1/2 cups (6 ounces) shredded monterey jack cheese |
1 (8-ounce) carton sour cream |
1/2 cup chopped green onions |
Directions:
1. Position blade in food processor, and add 1/2 cup onion and next 3 ingredients; process. Saute chili powder and oregano in 2 tablespoons oil in a skillet 3 minutes. Add tomato mixture; simmer 5 minutes. Combine cornstarch and 2 tablespoons broth. Add remaining broth and cream to tomato mixture; cook 2 minutes. Add cornstarch mixture; cook until thickened. Stir in salt and pepper.
2. Saute remaining 1 cup onion and minced garlic in 2 tablespoons hot oil in a skillet over medium-high heat until tender. Add chicken; cook until lightly browned. Stir in 1 cup tomato mixture.
3. Pour 3 1/2 cups oil into a skillet. Fry tortillas, one at a time, over medium-high heat 8 seconds on each side. Drain on paper towels. Brush one side with tomato mixture. Spoon about 1/4 cup chicken mixture down center. Roll tortilla; place, seam side down, in a greased 13- x 9- x 2-inch baking dish. Repeat with remaining tortillas. Pour remaining tomato mixture over tortillas; sprinkle with cheese. Bake, uncovered, at 375° for 15 minutes. Top with sour cream and green onions.
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