Hello again! I have been unplugged for quite a few days…
…but we were on vacation, so I don’t feel too sad! I will force you to look at our vacation slideshow soon enough…
In the meantime, I was just writing down one of our favorite quick recipes for a friend of mine who is getting married in under a month!! and I thought I’d share the love.
Prep Time: 20 min. Cook Time: 20 min.
- 3T canola oil
- 2T flour
- 2T chili powder
- 1T ground cumin
- 14oz. can chicken broth
- 8oz. tomato sauce
- 1t salt
- pinch of garlic powder
- 1lb chicken, cooked and shredded
- 3 scallions, thinly sliced
- 1 c. shredded monterey jack cheese
- 1 c. shredded cheddar cheese
- 4oz. can diced green chilies
- 1/3 c. sour cream
- 2T cilantro
- salt and pepper
- 12 tortillas
Heat the oil in a saucepan. Stir in the flour and chili powder and cook for 30-60 seconds. Add cumin, broth, tomato sauce, salt, and garlic powder. Bring to a boil, reduce heat and simmer for 8-10 minutes.
Heat oven to 350°F. Grease the bottom of a 9×13 pan.
Mix shredded cheese in a small bowl. In a separate bowl, season chicken with salt and pepper. Mix in green onions, 1/2 of the cheese, sour cream, chilies, and cilantro.
If necessary, microwave tortillas for 30 seconds in the microwave to soften. Spread small amount of the sauce on the bottom of 9×13 pan. Spread 2 heaping T of chicken mixture in each tortilla and roll up.
Place tortilla rolls seam-side-down in the baking dish side by side and cover with sauce. Top with remaining cheese and bake for 15-20 minutes, or until the sauce is bubbling.
This recipe is so quick and easy – Sean and I love it…And with a family of 2 – there’s always lots of leftovers! We found this recipe on a cooking site a while ago, but I think that I’ve made enough changes to post it here for you all! Sorry no pictures of us stuffing our faces – just a long, wordy post. Enjoy!