serves 5 to 6
For the filling:
The meat of 1 picked over, cooked chicken
1 cup sour cream or Greek yoghurt, or combo
1 large bottle of green/tomatillo salsa
1 bunch of cilantro, finely chopped
1 tablespoon of ground cumin (or more to taste)
2 cups of grated, sharp white cheddar, divided
10 large flour tortillas*
For the topping:
1 large bottle of green/tomatillo salsa
1 cup of grated, sharp white cheddar
Preheat oven to 375° F.
Mix all filling ingredients in a large bowl. Grease a 9x13-inch baking pan. Roll the filling into 10 large flour tortillas and place them in the baking sheet.
Top with large bottle of green/tomatillo salsa and 1 cup of grated sharp white cheddar cheese. Bake about 35 to 40 minutes, or until bubbly and hot in the middle and crispy on the edges.
*Corn tortillas may be used: put each through water/oil in skillet process to soften/crisp.
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