 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | slice, large (1/4" thick) | Onion, chopped | 1/4 | teaspoon | garlic cloves, minced | 1/8 | tablespoon | oil, vegetable | 1/3 | thigh, bone and skin removed | chicken, cooked and chopped | 1/3 | thigh, bone and skin removed | 1 C chicken, cooked and chopped | 2/3 | tablespoon | chiles, green, chopped | 1/8 | cup | chicken broth or stock | 1/3 | teaspoon | chili powder | 1/8 | teaspoon | Spices, ground cumin | 2/3 | ounce | cream cheese, softened | 1/4 | tortilla (approx 12" dia) | Tortillas, Carb healthy | 2/3 | Usda default (100 gm - 4 oz) | Velvetta cheese | 1/4 | fluid ounce | milk | 1/4 | Italian tomato | Tomatoes | 1/4 | Italian tomato | Tomatoes |
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Steps
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Sequence
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Step
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| | 1 | Sautee onion and garlic in oil until tender. | | 2 | Stir in chicken, chilies, broth and seasonings. Cook for several mintues until heated through and cream cheese is melted. | | 3 | Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seamside down in a 11 x 7 baking dish. Bake covered in a 350 oven for 10 minutes. | | 4 | Microwave Velveeta cheese, milk, and tomato in medium microwave-safe bowl on high power 2 to 3 miuntes or until chees is melted, stirring after each minute. | | 5 | Pour sauce over torillas and bake an additional 10 minutes. | | 6 | Garnish with additional tomatos before serving. |
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