- boiled chicken meat - 2-1 / 2 Cups
- chicken broth - 2 cups
- canola oil - 3 Art. spoons
- Mexican tortillas - 12 pieces
- onion - 1 piece
- green chile - 100 gram
- jalapeno - 1 piece
- paprika - 1 teaspoon
- cream - 1/2 cup
- butter - 2 items. spoons
- flour - 2 items. spoons
- sour cream - 1 glass
- Grated Monterey Jack cheese - 2-1 / 2 Cups
- salt - 1/2 Teaspoons (to taste)
- black pepper - 1/2 teaspoonfuls (to taste)
- spicy sauce - 1 piece (optional)
- Cilantro - 1 Piece
Rinse the chicken and throw into the pan. To fill with water. Bring to a boil, cook for 30 minutes over low heat. Pour a little rapeseed oil into a heated frying pan. Fry Mexican tortillas, enough 15-20 seconds for each. Put the tortillas on the towel in order to remove excess oil. Finely chop the onion. Cut the green chili. So do with the jalapeno pepper. Grate the cheese. By this time, the chicken will be ready. Measure 2 cups of broth. Separate the meat from the bones. Pour into the pan st. l. of rapeseed oil. Turn on the average fire. Fry the onion and pepper. After a minute, add chili and chicken. Pour 1/2 cup of broth. Sprinkle with the paprika. Pour 1/2 cup of cream. To stir thoroughly. You can add olives, they will make the dish even tastier. Preparation of white sauce: In a separate frying pan, melt a piece of butter. Add the flour and mix with whisk. Pour the remaining chicken broth. Add green chile. Add the sour cream. Sprinkle with the paprika. Add the grated Monterey cheese. Spice up. Lay the chicken meat on flat cakes. Sprinkle with grated cheese. Roll the tortillas into rolls and put them in a baking dish. Pour the shape with white sauce. Bake for 30 minutes. Sprinkle the finished dish with cilantro.
Servings: 6