2 cups rotisserie chicken breast meat shredded cooked
1.5 cups chicken broth
12 8-inch corn tortillas ()
2 tablespoons flour all-purpose
1 clove garlic minced
1 cup chile peppers green chopped
0.5 cup olives green sliced
0.3 cup green onion chopped
1 dash ground cumin
1 cup heavy cream
1 cup mild cheddar cheese shredded
1 cup monterrey jack cheese shredded
0.7 cup onion spanish chopped
0.8 teaspoon salt
Equipment
frying pan
sauce pan
oven
Directions
Prepare salsa verde: Melt butter in saucepan over medium heat.
Saute the onion until soft. Stir in the flour.
Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll.
Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.)
Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream.
Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
Bake uncovered in preheated oven for 20 minutes.
Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.
