Yield: 6 Servings
|1 cup||Canned pitted ripe olives (the black ones); cut into large wedges|
|½ cup||Chopped onion|
|1 \N||Clove (small) garlic; minced|
|1 tablespoon||Cooking oil|
|1 pounds||Canned tomatoes (or substitute fresh)|
|⅛ teaspoon||White pepper|
|3 tablespoons||Chopped green chiles; or add Jalapenos; etc to taste|
|1½ cup||Diced cooked chicken|
|2 \N||Chicken bouillon cubes|
|1 cup||Light cream|
|6 larges||Corn totillas|
|1 cup||Oil for frying tortillas; about|
|1½ cup||Grated Monteray Jack cheese|
I got this recipie off the back of a tortilla package several years ago -- you can obviously leave the olives out if you wish...
Preheat oven to 350F. Heat oil, add onion and garlic and cook until tender, but not brown. Add tomatoes, salt, pepper and green chile to pan.
Cook gently for 15 minutes. Remove from heat, add olives and chicken.
Crumble bouillon into cream. Heat cream, stirring, until bouillon dissolves. Pour into a shallow dish. Heat oil, fry tortillas lightly until pubbed and tinged with brown. Drain on paper towels. Dip each tortilla into cream to soften. Divide chicken mixture between tortillas, rool up each filled tortilla, and place seam side down in a baking dish. (I need to use toothpicks to hold them shut!). Pour remaining cream over tortillas.
Top with cheese. Bake 25 minutes until well heated. Watch out for the toothpicks if you used them!!!
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .