1 onion, diced
1 green pepper; diced
1 garlic clove, minced
2 to 3 cups heavy cream
1 small can (3 or 4 ounces) green chilies, diced
1 dozen corn tortillas
2 cups diced or shredded cooked chicken
1 cup grated Monterey Jack cheese
Sour cream (optional)


Saute onion, pepper, and garlic in a small amount of oil. Add cream and diced green chilies. Heat to warm; do not boil. Place one tortilla in the cream mixture just long enough to soften, about 4 to 5 minutes. Remove to a large plate or pie tin. Place a small amount of chicken on the tortilla, roll up as you would a crepe, and place seam-side down in a baking dish. Continue until all the tortillas are filled and rolled. Pour the remaining cream mixture over all. Sprinkle with cheese. Cover with plastic wrap or foil, and refrigerate overnight. Before baking, allow to return to room temperature. Bake for 30 to 45 minutes at 350 degrees F. If desired, spread with sour cream the last 5 or 10 minutes of baking.


Serves 4.

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