Ingredients1 tablespoon olive oil1 white onion, diced3 cloves garlic, minced2 tablespoons all-purpose flour2 cups chicken broth1 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon black pepper10 ounce can diced tomatoes with green chiles, undrained1/2 cup chopped fresh cilantro12 corn tortillas1 1/2 cups shredded cooked chicken1 cup shredded Monterey Jack cheeseSour cream, for servingChopped fresh cilantro, for serving
Fry tortillas in fat to soften.
Heat garlic in oil then discard garlic.
Blend flour into oil.
Stir in green chili sauce and heat thoroughly.
Ifmixture is too thick, add water.
Add salt to taste.
Layer tortillas withsauce, minced onion and cheese on oven-proof plates.
Sprinkle cheese ontop.
Use 3 tortillas for each serving.
Place in oven to allow cheese tomelt.
NOTE: For a real New Mexican touch place a poached or fried egg ontop.
The egg seems to help meld the flavors.
Ingredients
Directions
Fry tortillas in fat to soften.
Heat garlic in oil then discard garlic.
Blend flour into oil.
Stir in green chili sauce and heat thoroughly.
Ifmixture is too thick, add water.
Add salt to taste.
Layer tortillas withsauce, minced onion and cheese on oven-proof plates.
Sprinkle cheese ontop.
Use 3 tortillas for each serving.
Place in oven to allow cheese tomelt.
NOTE: For a real New Mexican touch place a poached or fried egg ontop.
The egg seems to help meld the flavors.
