Yield: 4 servings
Measure | Ingredient |
---|---|
3 cups | Chopped cooked chicken |
1 can | (4.5oz) chopped green |
\N \N | Chilies, drained |
1 cup | (4oz) shredded Montery Jack |
\N \N | Cheese |
½ cup | Sliced green onions |
½ cup | Sour cream |
1 teaspoon | Chili powder |
8 \N | (9\") flour tortillas |
\N \N | Vegetable oil |
\N \N | Shredded lettuce |
\N \N | Salsa or picante sauce |
\N \N | Sour cream |
Combine chicken, chilies, cheese, onions, sour cream and chili powder; set aside.
Heat tortillas according to package directions. Brush both sides of each tortilla with vegetable oil and keep warm. Place about ½ cup chicken mixture just below center of eah tortilla. Fold in sides of tortilla to enclose filling, forming a rectangle; secure with a wooden pick. Place on a lightly greased baking sheet.
Bake at 425F. for 10 minutes or until lightly browned and crisp.
serve with condiments listed above.
Notes:
to reduce fat and calories, use reduced fat cheese and sour cream.
Use 3 cups chopped deli roasted or 3 5 ounce cans drained and flaked, for cooked chicken.
Americas Best Recipes Carolyn Shaw 8-95.
Submitted By CAROLYN SHAW On 09-04-95