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12 flour tortillas 1 (2 to 3 lb.) fryer chicken, cooked and boned 1 (10 oz.) can tomatoes 1 med. onion, chopped 1 clove garlic, minced 1 (4 oz) can chopped green chiles 1 lb. Monterey Jack cheese, grated Salt and pepper to taste |
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Sauté onion and garlic in 1 tbsp. oil.
Add green chile and tomatoes and bring to a boil. Lower heat and simmer for 30 minutes. Add chicken and mix until meat is shredded. Season with salt and pepper. Place about 2 Tbsp. mixture in each flour tortilla with a generous amount of cheese. Roll up, burrito style. Place in greased oblong baking dish and cover with foil. Heat about 30 minutes at 300 degrees. Serve covered with Monterey Jack cheese sauce (below). May be frozen individually. |
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Monterey Jack Cheese Sauce makes 6 cups
1 tablespoon butter |
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In a saucepan, melt butter and add onion, chiles, red and green bell peppers, salt, white and red ground pepper, oregano, garlic powder and flour. Sauté over low heat about 7 minutes until onions and peppers are soft and tender, being careful not to allow butter and flour to burn.
Add cream and half-and-half, stirring well. Simmer, stirring frequently to prevent scorching, for about 10 minutes, or until sauce has reduced by about a third. Add cheeses, stirring until melted and combined with sauce. Stir in sour cream and remove from heat. If not using immediately, allow to cool and refrigerate. |