Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Skinless boneless chicken breast halves |
| ¾ cup | Salsa hot or mild |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Lime juice |
| 2 tablespoons | Tequila |
| 2 \N | 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 |
| ¼ cup | Flour |
| 1 tablespoon | Chili powder |
| ½ teaspoon | Coriander |
| ½ teaspoon | Cumin |
| 2½ cup | Chicken broth |
| 1 cup | Sour cream |
| 1½ cup | Shredded monterey jack cheese; divided |
| 8 \N | 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.