Chicken Verde

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.

• Ready In: 45 mins
• Serves: 3

Ingredients

• 1  lb skinless chicken breasts or 1  lb skinless chicken thigh, are fine
• 1⁄2 cup onion
• 2 -3  tablespoons flour
• 1⁄4 teaspoon dry oregano
• 1  cup chicken broth (more or less-depending on how thick you like the mixture)
• 1 (4 ounce) can  diced green chilies
• 3  burrito sized tortillas (about 7" in diameter)
• 3  tablespoons cheese
• 1 (15 ounce) can  stokes green chili sauce (optional)

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.