"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken in Tortilla Crepes Recipe

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This recipe for Chicken in Tortilla Crepes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Saturday, January 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 4oz. can whole green chilis, cut in wide strips
1 lb. Monterey Jack cheese, cut in strips
4 cups cooked, diced chicken
12 flour tortillas

Sauce:
1/2 cup flour
1/2 cup butter
2 cups chichen broth
2 cups milk
2 cups grated sharp Cheddar cheese
1 cup sour cream
1/2 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
2-3 dashes cayenne pepper to taste (I used white pepper)
1 tsp. dry mustard

Directions:
Directions:
Place a chili strip, some cheese and some chicken on each tortilla; roll up and secure. Arrange in large casserole dish.
Sauce:
In saucepan, combine flour and butter, stirring until well blended.
Slowly blend in broth. Add milk and cheese, stirring constantly.
Add small amonut of sauce to sour cream; return to pan. Add remaining ingredients. Cook over medium heat, stirring frequently until thick. Pour over tortillas.
Bake at 350 for 45 minutes or until golden.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This recipe is from Tidewater. I add some of the sauce to the chicken to moisten it a little. I found the chicken to be too dry without. I've also used shredded Jack cheese that goes in the with the chicken. Very good and easy.

 

 

 

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