Ingredients Jump to Instructions ↓

  1. 1/2 cooked chicken flour mild chili powder

  2. 10 flour tortillas

  3. 1 can of pinto bean s

  4. 1 small sour cream shredded cheese (mozz or jack)

  5. 1 sm can whole green chili s cut into strips shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Shred the chicken. Prepare sauce: pour ⅓ C veggy oil in skillet on medium high. Add ⅓ C flour. Stir constantly until bubbles appear. Add more oil or flour if necessary to form consistancy of thick gravy. (Add water if necessary.) Add 1-2 T mild chili powder. Set aside. Prepare filling: Pour a small amount of oil in frying pan. Heat to medium. Add shredded chicken and drained pinto beans. Stir and season with garlic powder. Add just enough sauce to moisten chicken. Set aside. Heat tortillas one at a time in ungreased skillet. Spread with 1 T sour cream. Add one strip green chili. Add 3 T chicken mixture. Top with 1 T mozz cheese. Roll up tortilla. Place seam-side down in casserole dish. Continue.. Ladle remaining sauce over each tortilla. Sprinke with cheddar. Heat at 400 for about 5-7 minutes.


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