Ingredients:
6 flour tortillas
1/4 cup chopped onion
1 minced clove of garlic
1/4 tsp pepper
2 TBS butter
3 TBS flour
3/4 cup sour cream
1 cup grated Monterey Jack Cheese
1 1/4 cup chicken broth
1 small can green chilies (diced)
1 1/2 cup chopped cooked chicken
1/2 can chopped olives
1/4 cup chopped green onions
Directions:
Place the chicken in a pan of boiling water and cook until the chicken is white completely through the center, about 10 minutes. Remove from water and cut into bite size pieces.
In large glass bowl, microwave cook the chopped onion, garlic, pepper and butter, uncovered for 2-3 minutes or until tender.
Stir flour into sour cream and addthe onion mixture. Stir in 1 1/4 cup chicken broth and the green chilies. Cook, uncovered for 5-7 minutes or until thick and bubbly, stirring every minute. Then stir in 1/2 cup cheese.
Filling: Place 1/2 of the sauce into a bowl. Add the cut up chicken into the sauce. Place about 1/4 cup filling in each tortilla. Roll up tortillas and put seam side down in a greased casserole dish.
Top with remaining sauce from bowl. Cook, covered with plastic wrap for 12-14 minutes or till heated through, giving a half turn once. Sprinkle with remaining cheese, olives, tomatoes and green onions. Let stand for 10 minutes.
Serves 4
Recipe from Elisabeth Johnson
Photo by Haley Rencher
