Our Recipes
Chicken/Fish |
1 Cup chopped onion
1/4 Cup butter
2 1/2 Cup chicken broth
1/4 Cup flour
8 ounces sour cream
4 Cup chopped cooked chicken
2 Cup shredded cheddar cheese
4 ounces canned green chiles, drained (I use chunky salsa)
1 Tsp cumin
tortillas
SAUCE:
Cook onion in butter 'til tender.
Add broth and flour and bring to a boil.
Stir and cook 1 minute.
Remove from heat and add sour cream.
FILLING:
Mix remaining ingredients using only 1 cup of the cheese. Add 2 cups of the sauce and mix well.
Fill tortillas and place in greased pan. Top with remaining sauce and cheese. Bake 25 minutes in a 350 degree oven.
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