- 2 tablespoons [30 mL] butter
- 2 tablespoons [30 mL] flour
- 1 1/2 cups [375 mL] warm milk
- 1 cup [250 mL] grated Cheddar cheese
- 1/4 cup [60 mL] freshly chopped coriander or parsley
- 1 tablespoon [15 mL] tomato paste
- 1/2 teaspoon [2.5 mL] chili seasoning
- 1 [4-ounce / 125-mL] can green sweet chiles, drained and chopped
- 2 cups [500 mL] cubed, cooked chicken
- Approximately 8-inch [20-cm] flour tortillas
- Salt and pepper, to taste
- Sour cream, to taste
- Taco sauce or salsa, to taste
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- Into a casserole, melt butter over medium heat.
- Mix in flour; cook for 1 minute, stirring.
- Whip in warm milk.
- Cook, stirring, for 3 to 5 minutes, until sauce boils and thickens.
- Remove from heat.
- Mix in grated Cheddar cheese, chopped coriander or parsley, tomato paste, chili seasoning and chopped green chiles.
- Salt and pepper.
- Mix in cooked chicken cubes.
- Stuff the center of each flour tortilla with approximately 3/4 cup [190 mL] chicken mixture.
- Roll tortillas.
- Arrange one [1] stuffed tortilla at a time onto a microwave-safe plate; cover tortilla with a paper towel, leaving one end opened.
- Microwave for 2 to 4 minutes on 'MEDIUM-HIGH' [70%].
- Serve, garnished with sour cream and taco sauce or salsa.
- Repeat with remaining flour tortillas and chicken mixture.
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