Yield: 8 Servings
Measure | Ingredient |
---|---|
2½ cup | Cooked chicken meat, chopped and/o |
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) |
1 \N | Chopped jalapenos (to taste) |
1 \N | Salt & pepper (to taste) |
¾ cup | Tomato juice |
¼ cup | Water |
2 teaspoons | Cooking oil |
1 \N | Shredded cheddar and/or montery jac |
1 \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).