1/4 C butter
1/4 C flour
1 C chicken broth
8oz sour cream
8oz can green chilies
3 C chopped cooked chicken
1-2 tsp Mexican seasoning (more or less depending on your taste)
4 green onions chopped
8 flour tortillas
Melt butter, stir in flour, add broth, heat and stir until thick and bubbly. With a whisk, add sour cream and chilies; remove from heat.
In a bowl toss chicken, Mexican seasoning and onion together and add 1 C sauce mixture.
Butter one side of tortillas and fill unbuttered side with mixture.
Fold up and place seam side down in baking dish.
Bake @ 475 for 12-14 minutes or until crisp and light golden brown. Serve with remaining sauce.
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1 comment:
Sounds good. I've never had a baked chimi. This looks pretty healthy too.
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