The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. ~Calvin Trillin
Ingredients - (Serves 4.)
1/2 onion, chopped fine
1 clove garlic, minced
1 -2 cups of cooked shredded chicken or turkey
1 tbsp butter
1 tbsp olive oil
black olives (1/2 cup pitted /sliced) (optional if you don't have)
salt and pepper to taste
2 (4.5 ounce) cans chopped green chiles (drained)
1 cup half & half
8 small corn tortillas
6 ounces Cheddar or Monterrey Jack cheese, shredded
1/2 onion, chopped fine
1 clove garlic, minced
1 -2 cups of cooked shredded chicken or turkey
1 tbsp butter
1 tbsp olive oil
black olives (1/2 cup pitted /sliced) (optional if you don't have)
salt and pepper to taste
2 (4.5 ounce) cans chopped green chiles (drained)
1 cup half & half
8 small corn tortillas
6 ounces Cheddar or Monterrey Jack cheese, shredded
Steps
- Sauté onions and garlic in olive oil and butter, being careful not to burn garlic.
- Remove from heat and stir in cooked shredded chicken or turkey.
- In a bowl, stir together 1 cup of the cheese and 1 can of the chiles, drained.
- In a different bowl, stir together cream, remaining chiles, salt & pepper to taste.
- Spoon about 1/3 to 1/2 cup of the chicken mixture onto each tortilla. Roll up and place in a greased 13 x 9 inch baking dish.
- Pour cream mixture and remaining cheese on top. Dot with black olives. If you like spicy, use jalapeños.
- Cover with foil and bake for 15 to 30 minutes at 400° F. Remove from oven and uncover.
- Return to oven and continue baking until golden, for 10 or 15 more minutes.