Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Onions -- chopped |
1 \N | Garlic clove -- minced |
16 ounces | Tomatoes |
1 tablespoon | Cornstarch |
4 ounces | Green chilies -- diced |
8 ounces | Tomato sauce |
½ teaspoon | Cumin |
2 cups | Chicken; cooked -- diced |
⅓ cup | Yogurt, lowfat -- plain |
¼ cup | Parsley, fresh -- chopped |
8 \N | 6\" corn tortillas |
⅓ cup | Sharp cheddar -- grated |
\N \N | Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
Place onion and garlic in a microwave-safe bowl. Cover tightly. Micro on 100% power 1½ min. Drain tomatoes, reserving liquid. Stir cornstarch into tomato juice until dissolved; stir into onion mixture. Cut up tomatoes. Stir cut up tomatoes, chilies, tomato sauce and cumin into onion mixture. Micro on high 4-5 min. or until sauce bubbles and is slightly thickened, stirring every minute during cooking. Set aside. IN a med. bowl, combine chicken, yogurt, and parsley. Wrap tortillas in paper towels. Micro on high 1 min. to soften. Spread about ¼ C. chicken mixture across lower ⅓ of each tortilla; roll up. Place rolled tortillas, seam side down, in an 11x7 inch mw-safe dish. Pour tomato-chili sauce over tortillas. MW on high 4-6 min. or until heated. Sprinkle w/ cheese. MW 1 min. or until cheese is melted.
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking