Cheese and Chicken Tortillas

Ingredients

• 1½ cup Monterey Jack cheese
• 1 medium onion, chopped
• 1 tsp minced garlic
• 2 tbsp butter
• 1 can 1 lb. tomatoes
• ¾ tsp oregano
• ½ tsp salt
• ¼ tsp thyme
• ⅛ tsp pepper
• 1 can 2 oz. sliced mushrooms
• 1½ tbsp flour
• ½ cup pitted ripe olives
• 1½ cup cubed cooked chicken
• 8 flour or corn tortillas

Method

1. Cube or grate the cheese. Saute the onion and garlic in the butter 5 minutes. Add the tomatoes, oregano, salt, thyme and pepper. Bring to a boil and simmer uncovered 20 minutes.
2. Blend in the liquid drained from the mushrooms, ripe olives (cut into wedges) and chicken. Cook, stirring until the mixture thickens and the chicken heats through.
3. Ladle the mixture into the center of each tortilla. Sprinkle with 1 cup cheese. Roll and place seam side down in a baking dish. Sprinkle with the remaining cheese and broil until melted.

Notes

Serve with tossed green salad. Serves 4. From Rosauers (Main Dish MD-11).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom