Copyright © 2015 The FOURnet Information Network. All rights reserved.

One boned chicken, skinned, and diced
1 doz. corn tortillas
1/2 c. cooking oil
2 c. shredded Monterey Jack cheese
1/4 c. butter
3/4 c. finely chopped onion
1/4 c. all purpose flour
2 c. chicken broth
1 c. dairy sour cream
1 (4 oz.) can diced green chilies

In large bowl combine cheese, onion and chicken. Fry tortillas in large skillet, one at a time in hot oil for 15 seconds each side (spread newspaper or paper sack for draining tortillas as you cook them.) Spoon chicken mixture on all twelve tortillas, roll up and place seam side down in large baking pan.

In saucepan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilies. Cook until heated through, but DO NOT BOIL. Pour sauce over tortillas and bake at 425 degrees for 20 to 25 minutes. Serve piping hot.

Share: Add review or comment

Have your own version of this recipe? Share it here

Page 1 of 2
 Rating: 4.5 / 5 - Reviews: 24   Sort by: 
Oct 9, 11:29 AM
SHELBY says:
May 11, 7:03 PM
LakerzPhan (California) says:
Sep 29, 4:45 PM
Sarah (Texas) says:
Nov 30, 11:02 PM
Tristan (Arkansas) says:
Dec 1, 6:52 PM
HighlandParker (Illinois) says:
Jul 27, 2:08 PM
PamLewski (Texas) says:
Nov 19, 6:27 AM
Angelica (Florida) says:
Dec 4, 6:20 PM
Angela (Texas) says:
Jan 16, 1:31 AM
Sandy K (Missouri) says:
Jan 16, 1:38 AM
Sandy K (Missouri) says:
Mar 20, 4:50 PM
Indoorgurl (Colorado) says:
Apr 29, 5:47 PM
DWBear (Ohio) says:
Nov 10, 6:24 PM
Rachel (Minnesota) says:
Jan 16, 7:44 PM
Tinas (Texas) says:
May 4, 5:57 PM
Brandy (United States) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood