 | 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
| | | | 11 | ounces | tortillas, corn | 3/4 | large | Onion, chopped | 6 | clove | garlic minced | 1/2 | tablespoon | coriander, ground | 1/3 | teaspoon | black pepper | 1/3 | stick | butter | 1/4 | cup | flour unbleached | 1 1/2 | cups | sour cream | 3 | cups | chicken broth or stock | 1 1/2 | tablespoons | Green chiles, 4 oz canned chopped with liquid | 1 | package (6 oz) | monterey jack cheese - shredded | 1/2 | breast, bone removed | chicken, skinless | 3/4 | cup | black olives, chopped |
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Steps
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Sequence
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Step
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| | 1 | Sauce:
cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup of cheese.
Filling:
stir 1/2 cup sauce into cooked chicken. place 1/4 cup filling atop each tortilla an droll up. Arrange rolls in 12x7.5x2 inch baking dish. Top with remaining sauce. Bake, uncovered, in a 350 degree preheated oven for 35 minutes or until heated through.
Sprinkle on remaining cheese and bake until melted. Top with olives. Let stand 10 minutes. Makes 4 servings. |
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