Chick-n-chiladas Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 each: Chicken breasts,
To taste, garlic
-skinned/de-boned,
1/2 t: Oregano,
1 each: Clove minced garlic,
1/2 cup: Water,
1/2 cup: Divided, vegetable oil
2 cup: Grated, monterey jack cheese
1 can: Tomato,
2 cup: Sour cream,
2 cup: Chopped onion,
12 each: Flour or corn, tortillas
2 can: Mild green chiles,
To taste, salt
Directions:
Cook garlic in 2 tablespoons oil until tender; add tomatoes, onion,
green chiles, garlic salt, oregano and 1/2 cup water. Cook over low
heat until thickened. Prepare the chicken breasts however you wish
(steamed, baked etc), and with a fork, shred them when cooked. In a
separate bowl, combine chicken, cheese and sour cream. Heat 1/3 cup
oil; dip tortillas (corn tortillas, not flour tortillas), in oil;
just until they are limp. Fill with chicken mixture; roll up. Place
in 9 x 13 baking dish. Top with tomatoe mixture. Bake at 325 degrees
for 15 minutes. Additional grated cheese can be placed over the
tomatoe mixture before placing in oven.
Source from luhu.jp
green chiles, garlic salt, oregano and 1/2 cup water. Cook over low
heat until thickened. Prepare the chicken breasts however you wish
(steamed, baked etc), and with a fork, shred them when cooked. In a
separate bowl, combine chicken, cheese and sour cream. Heat 1/3 cup
oil; dip tortillas (corn tortillas, not flour tortillas), in oil;
just until they are limp. Fill with chicken mixture; roll up. Place
in 9 x 13 baking dish. Top with tomatoe mixture. Bake at 325 degrees
for 15 minutes. Additional grated cheese can be placed over the
tomatoe mixture before placing in oven.
Source from luhu.jp