| 3 chicken
breasts 1 pint sour cream 2 cans cream of chicken soup 1 can (4 oz) Ortega diced chiles |
1 bunch green
onions 1 brick cheddar cheese, grated 1 brick Monterey jack cheese, grated 12 corn tortillas Oil |
| Boil chicken until done,
then debone and shred.� Chop onion, including all green tops.� Mix soup and sour
cream.� Cook tortillas in small amount of oil; make sure they stay soft.� Spread
a thin layer of sour cream mixture on bottom of a 9 x 13 inch baking dish.� Fill
tortillas with 1 tablespoon sour cream mixture, pieces of chicken, chiles, onion, and
cheese.� Roll and place in baking dish.� Top with remaining cheese and sauce.
� Bake at 350 degrees for 30 to 40 minutes or until heated through. Serve with refried beans and spanish rice. Makes 4 to 6 servings. � |
|