Description
This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef.
Ingredients
- 2 tablespoons butter
- ⅔ cup chopped Spanish onion
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup chopped green chile peppers
- 1 clove garlic, minced
- ¾ teaspoon salt
- 1 dash ground cumin
- 12 (8 inch) corn tortillas
- canola oil for frying
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild Cheddar cheese
- 2 cups shredded, cooked chicken breast meat
- 1 cup heavy cream
- ¼ cup chopped green onion
- ½ cup sliced green olives
- 1 pint cherry tomatoes
Instructions
- Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth
- then add the chiles
- garlic
- salt
- and cumin. Simmer about 15 minutes to blend flavors
- then set aside. Preheat oven to 350 degrees F (175 degrees C.)
- In a heavy skillet
- lightly fry tortillas in shallow oil
- being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
- After all the rolled tortillas are in the dish
- spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture
- and with the green onions.
- Bake uncovered in preheated oven for 20 minutes. Serve immediately
- garnished with the olives
- cherry tomatoes
- and with additional salsa on the side.
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 6