Yield: 8 servings
|4||Skinless boneless chicken breast halves|
|¾ cup||Salsa hot or mild|
|2 tablespoons||Olive oil|
|2 tablespoons||Lime juice|
|2||Cloves garlic; minced|
|3 slices||Red onion; 1/4-inch thick|
|1 large||Green bell pepper; halved|
|2 tablespoons||Vegetable oil|
|5 tablespoons||Butter; divided|
|4 ounces||Green chilies; chopped|
|1 tablespoon||Chili powder|
|2½ cup||Chicken broth|
|1 cup||Sour cream|
|1½ cup||Shredded monterey jack cheese; divided|
|8||6-inch flour tortillas|
In a large food-storage bag, place chicken, salsa, olive oil, lime juice, tequila, garlic, onion slices and pepper halves. Marinate in refrigerator at least 2 hours, turning every 30 minutes.
Remove chicken from marinade. Heat vegetable oil in a skillet; brown chicken. Remove from heat, let cool, then chop into small cubes.
Remove onion slices and pepper halves from marinade, reserving marinade.
Chop onion and pepper. Melt 2 tablespoons of the butter; saute onion and green pepper until softened. Place in a bowl; stir in chopped chicken and green chilies. Set aside.
Melt remaining 3 tablespoons of the butter in pan; blend in flour, chili powder, coriander and cumin. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and the ½ cup of cheese. Stir ½ cup sauce into chicken mixture.
Preheat oven to 350 degrees.
Place reserved marinade in skillet; bring to a boil. Dip each tortilla into marinade to soften slightly. Spoon chicken mixture down center of each tortilla. Roll up tortillas and arrange in a 9-by-13-by-2-inch pan. Drizzle remaining cheese sauce and boiled marinade over tortillas. Sprinkle with remaining 1 cup cheese.
Bake, uncovered, about 25 minutes or until hot. 8 servings.
Feature story by Orlando Ramirez, Riverside (California) Wed, 27 May 1998 A Universal Press Syndicate Report contributed to the story.
Pat Hanneman / Buster > McRecipe Recipe by: Miami Herald
Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@...> on Sep 14, 1998, converted by MM_Buster v2.0l.