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Source: Annalisa (Arizona)
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Ingredients:
Directions:
To Make Sour Cream Mixture:
To Make Chicken Mixture:
- 1 bunch cilantro
- 1 cup sour cream
- 2 (7 oz) cans jalapeno salsa
- 2 (7 oz) cans prepared green chili salsa
- 2 boneless, skinless, chicken breasts shredded
- 1/4 cup onion
- 12 (6 in) round flour tortillas
- 2 cups shredded cheddar cheese
Directions:
To Make Sour Cream Mixture:
- In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chili salsa. Set aside.
To Make Chicken Mixture:
- In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chili salsa. Mix well.
- Preheat oven to 350 degrees F.
- Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom.
- Place 2 heaping tablespoonfuls of the chicken mixture 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 for about 30 minutes, or until dish is heated through and bubbling.
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