- 1 lb Chicken breast
- 8 corn tortillas
- 2 Tbsp butter
- ¼ cup chopped onion
- 1 can chicken broth
- 1 small can of diced green chilies
- 1 Tbsp flour
- 8 oz container of sour cream
- 2 cups grated cheese
- Cook chicken and shred or cut into small pieces.
- Melt butter and cook onion until tender
- Mix Tbsp of flour into Sour cream, add to onion mix and cook and stir for one minute.
- Add Chicken broth and green chilis, bring to a boil and then simmer until thickened.
- Add one cup of cheese and mix well.
- Place chicken in a small bowl and add ½ cup of the sauce to the chicken. Mix well
- Heat corn tortillas for about 30 seconds in the microwave.
- Add ¼ of chicken mixture to each tortilla, roll up and place in a 9 X 13 greased pan.
- Pour remaining sauce over the tortillas.
- Cover with foil and cook in a 375 degree oven for 30 minutes (or until heated through)
- Add remaining cheese (or cheese slices) and cook for 10-15 more minutes until cheese melts.
- Serve hot.
The Ingredients.
Cook the chicken and cut (or shred) into small pieces. I also put a little Julio’s seasoning on mine. You can also use salt and pepper. OR if you’re feeling really sassy–use a little cayenne.
Melt butter and cook the onion until tender. Whenever I see the word tender–I think of hurt feelings. In this case it means until the onion is limp. I’m not really sure that onions get hurt feelings.
Mix 1 Tbsp of flour into sour cream, add to the onions and mix well. Cook for 1 minute stirring constantly. If you don’t keep stirring, it will burn and this will be bad. Burned sour cream is not a pleasant smell.
Add chicken broth and green chilies and mix well. Heat to boiling and then simmer until thickened. This can take anywhere from 5-20 minutes. If it’s not thickening by then, you can mix in a little corn starch OR you can just say “Hey, I don’t care if this is a thick sauce or not”–like I sometimes do.
Add 1 Cup of cheese and mix well.
Place chicken in a small bowl and add 1/2 cup of the sauce. And do what? You guessed it– mix well.
Heat corn tortillas in the microwave for about 30 seconds. I do this in the bag they come in or an unsealed ziplock. This softens up the tortillas, so that when you follow the next step they don’t crumble and fall apart. It has something to do with hot meeting cold–very science y.
Add 1/4 Cup of the chicken mixture to each tortilla. Wrap them and place in a 9 X 13 inch greased pan.
Pour remaining sauce over the tortillas. Cover with foil and cook in a 375 degree oven for 30 minutes.
Remove foil and add rest of cheese. Cook for 10-15 more minutes or until cheese melts. You can use the same type of cheese as before, but Super Rockstar and I like a little more spice, so I used some sliced Pepper Jack for our portion. My boys do not like them very spicy, so I used some grated mozzarella for theirs. I usually have to mark them in some way since after the cheese melts, it’s a little tricky to distinguish them. Sometimes I goof and hear about it at the dinner table as my boys melodramatically act as if their tongues are on fire.
Enjoy!
These are SO creamy, cheesy and delicious. If you make some–invite me over, I will definitely help you polish off a pan of them.