Tuesday, June 23, 2009
This dish was one we ate at least once a month if not more. Mexican has always been a cuisine we have enjoyed. 2 lbs cubed raw boneless chicken thigh meat (or if preferred breast meat) 1 diced medium onion 1 fine diced seeded jalapeno 2 cloves crushed garlic 1 small can diced Ortega green chili 1 small can diced black olives 1 16 oz can cream of chicken soup (sometimes I use more another ½ can or so) Cheese, cheese and more cheese some cheddar and jack or Mexican blend is good 1 dozen flour tortillas Cilantro if you like Lemon juice Sautee the onion and jalapeno for a few mins then add the chicken and garlic being sure to cook only until done especially if you are using breast meat. Add the drained Ortega chili’s drained black olives ½ of the cream of chicken soup a couple handful’s of grated cheese some chopped cilantro juice of one lemon (Auntie Michelle adds at this point cheddar cheese soup, no olives or cilantro)(for Ariana who likes hers better than Moms). Dilute the other ½ of chicken soup with the same amount of water (you may need to add more as you go) the tortillas need to be warmed but not drenched on one half with the soup mixture. Put a half cup or more depending on the size of the tortilla of the chicken mixture and some extra cheese in the tortilla and roll place them next to each other in a 9x13” baking pan. Continue to roll until you run out of chicken mixture Joy usually can’t finish all 12 tortillas. Add the rest of the cream of chicken soup and cover with cheese. Bake at 350 degrees for about 30 mins or until all is melted and warm. It’s so good serve with Leilani’s favorite pickled jalapenos and sour cream!