2 skinless, boneless chicken breasts
1 yellow/white onion
2 garlic cloves
1 T. vegetable oil
3 1/2 oz. monterey jack, shredded
12 corn tortillas
salt and pepper
1-2 T. vegetable oil
Cook chicken, shred. Set aside. Chop onion finely and crush garlic. Heat oil in frying pan, add onion and garlic. Saute over low heat 5 minutes. or until onion has softened. Add chicken; salt and pepper to taste. Mix well. Remove from heat, cool a few minutes. Soften tortillas by heating 30 seconds in microwave. Place spoonful of filling and spoonful of cheese in tortilla. Roll tightly and place on lightly greased cookie sheet with lip. (jelly-roll pan) With pastry brush, brush a light coat of oil over all of rolled tortillas. Bake at 300 degrees for about 25 minutes. (Ok, I've never actually timed it. Just keep an eye on them until they are crisp and golden.) Serve with guacamole, sour cream and salsa.
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2 comments:
I tried this recipe and the chicken filling was delicious, but even after warming up the corn tortilla's I couldn't get them to roll up without flaking and breaking. Any suggestions?
I always buy the freshest pkg. I can find (but I guess that's a given). I also only take 3 tortillas at a time, and wrap them up in a paper towel, so they are completely covered by it. Then microwave for 30-60 seconds and use them immediately. Hopefully that will work!! I should have mentioned the part about the paper towel. That really helps me. Good luck! and let me know if it helped.
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