This creamy and flavorful chicken stew is perfect for a comforting weekday meal. It features tender, shredded chicken.
with creamy ingredients like sour cream, chicken soup, and cheese, all wrapped in soft wheat tortillas and topped with…
with a delicate white sauce. The result is a dish that is easy to prepare and incredibly satisfying.
Ingredients – 2 cups cooked chicken, shredded (roasted chicken works well) – 1 cup sour cream – 1 cup cream of chicken soup (or make your own) – 1 cup shredded Monterey Jack cheese (and add to the filling) – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1 teaspoon cumin Salt and pepper to taste 8–10 wheat tortillas (20 cm size)
For the white sauce: -2 tablespoons unsalted butter -2 tablespoons plain flour -1 dl chicken stock -1/2 dl sour cream -1 teaspoon garlic powder -1 teaspoon onion powder -1 teaspoon cumin Salt and pepper to taste Optional: chopped spring onions or coriander for garnish
Procedure Start by preheating the oven to 190°C. Grease a 23 x 33 cm baking pan to prevent the dough from sticking.
In a large bowl, combine the shredded chicken, sour cream, cream of chicken soup, shredded Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix all ingredients well.
Next, take the wheat tortillas and spoon a generous amount of the chicken mixture into each tortilla.
Roll each tortilla tightly and place seam side down in the prepared baking dish. Continue until all tortillas are filled and placed in the dish.
For the white sauce, melt the butter in a medium saucepan over medium heat. Once the butter has melted, stir in the flour and cook for about 1–2 minutes, until the sauce is gravy-like.
Gradually add the chicken stock, stirring constantly with a whisk to avoid lumps. Cook for about 3-4 minutes, until the sauce thickens slightly.
