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Ингредиенты
- 2 whole boneless, skinned chicken breasts (about 1 lb.), halved
- 1/2 c. water
- 2 cloves garlic, thinly sliced
- 1 lg. onion, finely minced
- 3 tbsp. butter
- 1 clove garlic, finely minced
- 2 (3 1/2 ounce.) cans whole green chilies, seeded, rinsed, and minced
- 1 tbsp. chili pwdr
- 1/2 teaspoon grnd cumin
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon pepper
- 1/4 c. flour
- 1 c. chicken broth
- 1 c. heavy cream
- 1/2 pound Monterey Jack cheese, shredded (2 c.)
- 1/4 to 1/3 c. vegetable oil
- 12 corn tortillas (6 inch)
- 6 green onions, trimmed and sliced
Инструкции
- Place chicken breasts in medium size saucepan; add in water and sliced garlic. Cover and bring to a simmer. Cook just till tender, about 15 min. Cold. Remove chicken and reserve the broth. Cut chicken into thin julienne strips. Set aside in a bowl.
- Saute/fry onion in butter in medium size skillet just till soft, about 5 min. Add in minced garlic; saute/fry 1 minute. Add in chilies, chili pwdr, cumin, salt, oregano, and pepper. Cook 1 minute. Stir in flour till well combined. Cook 1 minute, stirring.
- Stir in reserved chicken-cooking broth, the 1 c. chicken broth and heavy cream. Cook over medium heat, stirring frequently till mix thickens, about 10 min. Remove from heat. Stir in 1 c. of shredded cheese till melted.
- Combine 1 c. cheese sauce with the reserved chicken. Preheat oven to 400 degrees. Heat vegetable oil in small skillet till warm. Dip tortillas, one at a time, in warm oil just till limp, about 5 - 10 seconds on each side. Don't let them become crisp. Place on work surface.
- Divide chicken filling equally along the center of each tortilla. Top each with sliced green onions. Roll up each tortilla and place, seam side down, in 2 rows in 13 x 9 x 2 inch baking dish. Pour remaining cheese sauce proportionately over tortillas. Sprinkle with remaining 1 c. cheese. Bake in preheated warm oven (400 degrees) for 20 min or possibly till bubbly. Garnish with extra sliced green onion if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 10 servings | |
| Calories 316 | |
| Calories from Fat 198 | 63% |
| Total Fat 22.35g | 28% |
| Saturated Fat 9.95g | 40% |
| Trans Fat 0.16g | |
| Cholesterol 46mg | 15% |
| Sodium 331mg | 14% |
| Potassium 211mg | 6% |
| Total Carbs 21.72g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.76g | 1% |
| Protein 9.0g | 14% |
