Chicken Verde

READY IN: 45mins
Recipe by James Craig

This is a recipe I have made for a number of years. I know there are similar recipes which use condensed soup (i.e. cream of chicken). I find the soup to salty for my taste. I decided to use the flour and chicken broth mixture and accenting the flavor with oregano. I have taken this to church potlucks with great success. My wife and I usually have 1 tortilla a piece with a salad. The remaining one will go to work with my wife the next day.

Top Review by Starrynews

Thanks for a tasty recipe! It had a nice flavor and was easy to make. I used chicken breast tenderloins, which I cooked with some black pepper and cumin sprinkled on either side.

Ingredients Nutrition

Directions

  1. Brown chicken pieces-set aside to cool.
  2. Dice chicken when cooled.
  3. Saute onion till translucent.
  4. Put chicken back into skillet- add the flour, stirring till flour disappears.
  5. Add oregano and cook till aromatic.
  6. Add chicken broth to mixture to thicken.
  7. Cook 1-2 minutes-then add the diced green chiles.
  8. Warm mixture through.
  9. Put tortillas in microwave and microwave each one about 25-30 seconds.
  10. (I put them one at a time) Remove tortilla and put the chicken mixture in and fold the tortilla seam side down.
  11. Repeat with remaining tortillas.
  12. Put tortillas in a casserole dish and sprinkle the cheese on top.
  13. (If adding the Stokes Green Chili sauce add cheese last) Put the casserole into a 350 degree oven for 10-15 minutes till cheese melts and tortillas are heated through.

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