Featured Pinch Tips Video
- 1 chopped onion
- 1/2 cup plus 1 tbs salad oil
- 10 oz cooked shredded chicken
- 1 cup green chillis, chopped
- 1/2 tsp pepper
- 10 corn tortillas
- 1 clove garlic, crushed
- 1 and 1/2 cups half and half cream
- 5 chicken bullion cubes
- 8 oz cheddar cheese, thinly sliced
- 8 oz mozarrella chees, grated
- 1 tsp salt
1Preheat oven to 375 degrees.
2In skillet, saute onion in 1 Tbs oil until soft.
3Add chicken, green chilies, garlic, salt and pepper.
4Simmer 10 minutes and set aside.
5In another pan heat 1/2 cup salad oil.
6Fry tortillas one at a time until soft and pliable - about 1 minute - set aside.
7In saucepan, heat cream and bouillon cubes. Stir until dissolved.
8Dip each tortilla in the cream mixture. Then add the chicken filling and roll up the tortillas.
9Place the tortillas, seam side down, in two buttered 13 by 9 inch casseroles.
10Pour remaining cream mixture over the tortillas.
11Cover with cheddar cheese and top with the mozzarella.
12Bake for 30 minutes until hot and bubbly.