Post by Jody on Sept 29, 2009 10:01:24 GMT -8
Ingredients
1 tablespoon finely chopped cilantro
1 cup sour cream
1 (7 ounce) can Rotel tomatoes
2 (7 ounce) cans green chile salsa
2 skinless, rotisserie chicken breasts, shredded
1/2 cup finely chopped onion
12 flour tortillas
2 cups shredded Cheddar cheese
Directions
In a blender or food processor, puree cilantro, sour cream, Rotel tomatoes and 1 can of the green chile salsa. Set aside.
In a large bowl, combine shredded chicken, onion and the remaining can of green chile salsa. Mix well.
Preheat oven to 350 degrees F.
Heat tortillas in microwave oven until soft (about 1 minute).
Spray a 9x13 baking dish with a non stick spray, pour enough of the sour cream mixture into baking dish to coat the bottom.
Place 2 heaping tablespoonfuls of the chicken filling in each tortilla, roll up and place seam side down in the baking dish.
Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F for about 30 minutes, or until dish is heated through and
bubbling.
Remove foil and continue cooking another 15 minutes until lightly browned on top.
1 tablespoon finely chopped cilantro
1 cup sour cream
1 (7 ounce) can Rotel tomatoes
2 (7 ounce) cans green chile salsa
2 skinless, rotisserie chicken breasts, shredded
1/2 cup finely chopped onion
12 flour tortillas
2 cups shredded Cheddar cheese
Directions
In a blender or food processor, puree cilantro, sour cream, Rotel tomatoes and 1 can of the green chile salsa. Set aside.
In a large bowl, combine shredded chicken, onion and the remaining can of green chile salsa. Mix well.
Preheat oven to 350 degrees F.
Heat tortillas in microwave oven until soft (about 1 minute).
Spray a 9x13 baking dish with a non stick spray, pour enough of the sour cream mixture into baking dish to coat the bottom.
Place 2 heaping tablespoonfuls of the chicken filling in each tortilla, roll up and place seam side down in the baking dish.
Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F for about 30 minutes, or until dish is heated through and
bubbling.
Remove foil and continue cooking another 15 minutes until lightly browned on top.