• 6servings
  • 20minutes
  • 737calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2/3 cup chopped Spanish onion

  3. 2 tablespoons all-purpose flour

  4. 1 1/2 cups chicken broth

  5. 1 cup chopped green chile peppers

  6. 1 clove garlic, minced

  7. 3/4 teaspoon salt

  8. 1 dash ground cumin

  9. 12 (8 inch) corn tortillas

  10. canola oil for frying

  11. 1 cup shredded Monterey Jack cheese

  12. 1 cup shredded mild Cheddar cheese

  13. 2 cups shredded, cooked chicken breast meat

  14. 1 cup heavy cream

  15. 1/4 cup chopped green onion

  16. 1/2 cup sliced green olives

  17. 1 pint cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)

  2. In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.

  3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.

  4. Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.


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