Yield: 4 servings
|3 cups||Chopped cooked chicken|
|1 can||(4.5oz) chopped green|
|1 cup||(4oz) shredded Montery Jack|
|½ cup||Sliced green onions|
|½ cup||Sour cream|
|1 teaspoon||Chili powder|
|8||(9") flour tortillas|
|Salsa or picante sauce|
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.
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