Tuesday, September 16, 2008
OOOOH YEA! You KNOW you want this cheesy yummy gooiness! OOOH YEA! So lets all thank Sing for your Supper for providing us with this lovely opportunity!
The Following was cut and pasted from her site with a few add ins!
(from Renea at Sweet, Savory, Southern)
2 boneless, skinless chicken breasts, cooked and shredded (I used chicken Breast tenders!)
1/2 a green bell pepper, finely chopped
1/2 onion, finely chopped
2 Tbsp olive oil
1 tsp garlic powder
salt and pepper to taste
2 cups chili gravy (recipe follows)
4 flour tortillas
1 cup shredded cheddar cheese
Preheat oven to 350. Heat olive oil in a skillet over medium heat.
Add onion and peppers and cook for about 5 min. Add shredded chicken and stir. Add salt, pepper, and garlic powder. Remove from pan and set aside. Using the same pan, make the chili gravy as follows.
1/4 cup lard (she used vegetable oil and so did I)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chili powder
2 cups chicken broth (or water)
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes.
Once the chili gravy is done, add 1/2 a cup to the chicken mixture and stir. Spoon the chicken mixture into the flour tortilla shells and roll up. Spread another half cup of the sauce in the bottom of a baking dish and place the rolled tortillas in the dish. Top with the remaining cup of sauce and shredded cheese. Cover with foil and bake for 20-25 min. (I baked for 15 minutes minus the cheese, then added the cheese and cooked for 5 minutes more – just to melt the cheese)
This was sooo good, Chris just LOVED it and you will too!