Filling:
1 onion, peeled and sliced thin
2 tablespoons butter
2 cups chicken, cooked and diced
1/2 roasted red bell pepper, skinned, seeded and chopped
2 8-ounce packages cream cheese, softened
12 corn tortillas
Green Chile Sauce:
2 cloves garlic, minced
1/2 cup onion, peeled and chopped
1/4 cup oil
1 tablespoon flour
1 cup chicken broth
2 cans diced canned green chiles, drained
Salt and pepper
1/2 cup tomato, chopped
2 cups Monterey Jack cheese, shredded
Filling
Sauté onions in large skillet with butter over medium heat until tender. Remove from heat. In a large mixing bowl, add chicken, onions, red pepper, and cream cheese. Mix well. Fry tortillas in a small amount of oil in frying pan. Spoon 1/3 cup filling in center of tortilla and roll up. Place tortillas seam side down in a 9 x 13 Pyrex baking dish. Repeat with all tortillas.
Green Chile Sauce
Sauté garlic and onion in oil over medium heat for 2 minutes. Blend in flour and add broth and green chiles. Season. Add chopped tomato. Bring to a boil and then lower temperature and simmer 15 minutes. Pour green chili sauce over rolled tortillas. Spread shredded cheese on top. Bake uncovered for 10 minutes at 375 degrees. Garnish with tomatoes. Serve.
Patriot History
Monterey Jack Cheese is an American creation. It was made by the Franciscan friars in Monterey, California during the 1800’s. A California businessman, David Jack, honed the taste of the cheese and started to market it as “Monterey Jack” cheese.
