Serves: 5
Total Calories: 639

1 chicken, stewed and cut into bite-size pieces
1 large bunch green onions and tops, chopped
1/2 stick margarine, or 1/4 cup butter
1 garlic clove, minced
1 (16-ounce) can tomato sauce
1 (4-ounce) can chopped green chili, drained
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
2 cups grated Monterey Jack cheese
2 cups grated Longhorn Cheddar cheese
1 pint sour cream
12 tortillas

Set aside stewed, boned, and cut-up chicken. Sauté together onions, margarine, and minced garlic. Add tomato sauce, chiles, sugar, cumin, salt, oregano, and basil. Simmer approximately 15 minutes. In separate bowl, mix together Monterey Jack and Cheddar cheese. Mix the cubed chicken with enough sour cream to just moisten. Save remainder of sour cream.

Dip each tortilla into hot tomato sauce to soften tortilla. Place a portion of the chicken mixture on the tortilla and add a portion of the grated cheeses. Roll up and place seam side down in a greased baking dish. This will do 12 tortillas. Mix remaining tomato sauce with the remaining sour cream and smooth over top of casserole, allowing it to seep between tortillas. Sprinkle cheeses over top. Cover and bake at 350° for 30–45 minutes, or until hot. Preparation time: 1 hour with fresh chicken, 1/2 hour with canned chicken. Serves 6 and is very good warmed over.


Fun Fact: Texas has far more farms than any other state—247,000—on an awesome 142 million acres of private farms, ranches, and forests land. Agriculture was the leading industry for more than 100 years, but since the forties, the oil and gas industry has generated more income. Texas still leads the nation in cotton production.

Nutritional Facts:

Serves: 5
Total Calories: 639
Calories from Fat: 437

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