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1/2 cup plus 1 tbs salad oil
10 oz cooked shredded chicken
1 cup green chillis, chopped
1 and 1/2 cups half and half cream
8 oz cheddar cheese, thinly sliced
8 oz mozarrella chees, grated
Preheat oven to 375 degrees.
In skillet, saute onion in 1 Tbs oil until soft.
Add chicken, green chilies, garlic, salt and pepper.
Simmer 10 minutes and set aside.
In another pan heat 1/2 cup salad oil.
Fry tortillas one at a time until soft and pliable - about 1 minute - set aside.
In saucepan, heat cream and bouillon cubes. Stir until dissolved.
Dip each tortilla in the cream mixture. Then add the chicken filling and roll up the tortillas.
Place the tortillas, seam side down, in two buttered 13 by 9 inch casseroles.
Pour remaining cream mixture over the tortillas.
Cover with cheddar cheese and top with the mozzarella.
Bake for 30 minutes until hot and bubbly.