|
12 corn tortillas
2 pt. sour cream
1˝ lbs. grated Longhorn cheese
chopped lettuce and chopped olives for garnish
Chicken:
3 whole chicken breasts with bones
1 large carrot
1 large onion, quartered
sprig of parsley
water or chicken broth to cover
Sauce:
2 large tomatoes, peeled and chopped
1˝ cups fresh roasted or frozen green chile
1 large onion, diced
Poach chicken and vegetables in liquid for approximately 1 hour until tender. Cool and remove meat. Sauté diced onion in 1 tablespoon melted butter until soft. Add chopped chile. Cook for a moment and add chopped tomatoes. Cover with poaching liquid from chicken, lower heat and simmer for 20 minutes. Sauce should be reduced, but not dry. Cool. Shred chicken, add sour cream and grated cheese and mix well.
Assemble: Fry tortillas quickly in hot fat or wrap in damp paper towel and soften in microwave; set aside. Fill each tortilla after first dipping it in the sauce. Roll. Place in pan. Cover with sauce. Warm at 350 degrees for 15 minutes.
|
