4 to 5 skinless chicken breast, cooked in chicken broth or water (cover chicken in liquids)
Add 1 tbles of salt and 1/2 teas pepper
Add 1 tsp each of onion and garlic powder
16 flour or corn tortilla’s
1/2 cup each red and green bell pepper— lightly sautéed in tablespoon of oil
1/2 cup onion—lightly sautéed
1/2 stick of butter
4 tablespoon of flour
1 bag of frozen kernel corn. (12 ozs)
3 cups of chicken broth from boiled chicken
2 cups sour cream
1 can green chiles
16 ozs your favorite shredded cheese (Monterrey Jack preferred)
Preheat oven to 350, cook for 25 minutes. Allow dish to set 5 to 10 minutes before serving
**Using flour tortillas holds the filling better.
Top with lettuce, tomato, etc. Follow tutorial