Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Cooked Chicken Meat, chopped and/or shredded |
| 1½ cup | Onion, chopped |
| 1 cup | Green Pepper, chopped |
| 4 ounces | Chopped Green Chilies |
| 3 cloves | Garlic |
| 3 tablespoons | Cumin |
| 2 tablespoons | Basil |
| 3 tablespoons | Chili Powder (Mexene brand) |
| \N \N | Chopped Jalapenos (to taste) |
| \N \N | Salt & Pepper (to taste) |
| ¾ cup | Tomato Juice |
| ¼ cup | Water |
| 2 teaspoons | Cooking oil |
| \N \N | Shredded Cheddar and/or Montery Jack |
| \N \N | Sour Cream |
Heat oil in skillet, add onions & green peppers. Cook till onions are clear. Add remaining ingredients. Stir and bring to boil. Reduce heat to simmer. When liquid evaporates out, leaving mixture at desired consistency (about 10-15 min.), spoon onto warm tortilla.
Add Cheese (cheddar and/or montery jack) and sour cream. Roll up tortilla and enjoy. created and posted by Bud Cloyd (who lived to tell the tale).