4 c. cooked chicken or turkey
1 (8 oz.) pkg. cream cheese, softened
1 med. onion, chopped
1 (4 oz.) can diced green chilies
2 tbsp. butter
1/2 tsp. pepper
8 flour tortillas
1 1/2 c. grated Cheddar cheese
Sour cream sauce

In large bowl combine meat pieces and cream cheese. Saute onions and chilies in butter. Combine with meat mixture and add pepper. Fill tortillas with meat mixture, roll up and place seam side down in buttered shallow baking dish. Pour sauce over all and top with grated cheese. Bake at 350°F for 30 minutes.

Makes 8 servings.

SOUR CREAM SAUCE:

2 tbsp. butter
1/2 c. diced onion
1/4 c. diced green chilies
1/2 c. shredded carrots
1 clove garlic, minced
2 tbsp. flour
1 c. chicken stock
1/2 tsp. ground cumin
1 c. dairy sour cream

In large skillet, melt butter and saute onion, chilies, carrot and garlic. Stir in flour and cook 1 minute. Add chicken stock and cook until mixture thickens. Stir cumin into sour cream. Add a little hot stock mixture to the sour cream to heat and then stir back into stock mixture. Cook over low heat until heated thoroughly. Salt to taste.

The Oregonian Foodday.