2 small cans green chilies
4 frozen chicken breasts, boneless and skinless
1 medium onion, chopped
3 T. butter
2 T. flour
1 can redi-cut tomatoes. puréed
2 c. sharp cheddar cheese, grated
2 c. half and half cream
6 large flour tortillas
5 T. canola oil
salt and pepper to taste
Heat 3 T. oil in frying pan on medium-high heat. Salt and pepper chicken. Place in frying pan and cover. Turn every 10 minutes until cooked through and lightly browned. Shred chicken, when cool enough to handle.
Sauté green chilies and onion in butter for 3 minutes on medium heat. Stir in flour and cook for 1 minute. Slowly add half and half, stirring continually. When mixture is heated through, turn temperature down to low and add 1 c. cheddar. When melted, add chicken and tomato purée and stir.
In frying pan, add 2 T. oil and cook each tortilla on both side for about 30 seconds each.
In a 9 X 13 inch baking dish, place one tortilla in the center, then add 1/2 – 1 cup of the mixture inside. Fold flour tortilla and place seam-side down. Do each one this way. Pour any extra sauce on top and then sprinkle rest of cheese on top.
Bake at 350 degrees for 15 minutes.
Makes for great tasting leftovers, as well!