Ingredients
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3 -4 cups shredded cooked chicken
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2 tablespoons butter or 2 tablespoons margarine
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1 medium white onion, chopped
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1 (8 ounce) can of chopped green chilies
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1 (8 ounce) can whole green chilies, sliced in thin strips
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5 tomatoes, skinned and chopped (I don't remove the skin when I don't have the time)
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2 tablespoons fresh cilantro
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1 cup chicken broth
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1/8 teaspoon cumin
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12 large flour tortillas
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3/4 lb monterey jack cheese, cut into 1/4 inch strips lengthwise into strips
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2 (10 3/4 ounce) cans cream of mushroom soup (can use lower fat version)
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1/2 cup heavy cream or 1/2 cup half-and-half cream
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1 -2 cup longhorn cheese or cheddar cheese, shredded
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1 -2 garlic clove, pressed
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1 green bell pepper, finely chopped
Instructions
- In a large heavy fry pan or skillet, melt the butter over a medium heat.
- Add the onion and the garlic.
- Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
- Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
- Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
- Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
- Fill the pan with the rolled tortillas.
- Pour the sauce over all.
- Combine the soup and cream and pour over all then cover with the shredded cheese.
- Bake in preheated 350°F oven for 30 minutes.