recipe 021104

February 11, 2004

Chicken Tortillas

1 tablespoon garlic

1/2 cup onion

4 boneless chicken breasts

1 can green chilis

1 tablespoon ground coriander

1 can chicken broth

1 package tortillas

8 ounces sour cream

2 tablespoons flour


Monterey Jack cheese to taste. Another type, such as Mexican mix, may be used.

Finely chop onion. Boil chicken and cut into bite-sized pieces. Drain green chilis.

Mix flour into sour cream. Put tortillas in oven on 350 degrees.

In saucepan, on medium heat, put 2 tablespoons butter, the onion, garlic and coriander. Saut until onion is translucent. Add sour cream and mix thoroughly. Heat a couple of minutes. Stir constantly. Add chicken broth and green chilis. Heat and stir until thickened. Add handful of cheese and stir. Add 1 ladle of sauce to chicken and mix it up.

Pull tortillas out of oven and grease a pan. Add about 2 tablespoons of chicken to each tortilla, then wrap and set in pan. When pan is full, pour sauce on top. Put in oven for 35 to 45 minutes. Top with remaining cheese and put back in oven for 5 minutes until melted and brown.|2/6/04***

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