Thursday, May 24, 2007
24 corn tortillas
1 cooked chicken
2 lbs tomatoes
1 large onion
2 ounces butter
1 can evaporated milk
1 8-ounce pkg cream cheese
2 ounces shredded cheese
Salt and pepper to taste
Sliced onions and parsley for garnish
Blend the tomato and onion and pass through a colander. Fry the liquid mixture in butter with salt and pepper. Allow the sauce to boil until it begins to thicken. Remove from heat and mix in the milk and cheese to form a thick sauce.
Fry the tortillas lightly in hot oil or butter. Dip them in the sauce and set them apart on a big plate. Add to each tortilla some of the chicken. Roll up the tortillas, pour over them som of the remaining sauce and sprinkle them with the shredded cheese, sliced onions, and chopped parsley.
Serve immediately. Yield: 12 portions
Recipe courtesy of the Ferrigno Refuge