Ingredients
- 1½ kilo chicken breast, boneless and skinless
- 1 teaspoon iodized salt
- ½ teaspoon black pepper, ground
- 24 pieces whole wheat tortilla, 6 inches
- 1 cup cheddar cheese, shredded
- 2 cups quick melt cheese, shredded
For the sauce:
- 2 tablespoons olive oil
- 1 cup white onion, chopped
- 2 tablespoons garlic, chopped
- 1½ cup Caramba! Chili Verde
- 1½ cup water
- 1 tablespoon chicken broth base
- 2 tablespoons cilantro, chopped
- 1 teaspoon chipotle powder
- ½ teaspoon cumin
- 1 teaspoon iodized salt
- ½ teaspoon black pepper, ground
- 1 cup sour cream
Instructions
- Place chicken breasts into a saucepan and pour in enough water to cover. Add salt and pepper.
- Place over medium heat. Bring to a boil and cook for 15-20 minutes or until chicken meat is no longer pink. Transfer chicken breasts to a bowl. Allow to cool and shred the chicken meat with 2 forks.
- In a medium saucepan, pour olive oil. Sauté onions and garlic until soft. Turn off heat.
- In a food processor, pour Caramba! Chili Verde and water. Add sautéed onion and garlic, chicken broth base, cilantro, chipotle powder, cumin, salt, and pepper. Blend until smooth.
- Transfer to a saucepan and place over medium heat.
- Add sour cream and simmer for 2 minutes. Turn off heat and set aside.
- Pre-heat oven at 350°F for 5 minutes.
- Mix half of the sauce with the shredded chicken, cheddar cheese, and half of the quick melt cheese.
- Place the chicken filling on the tortilla lengthwise and roll-up.
- Pour and spread evenly half cup of the sauce into a baking dish. Place the rolled tortillas seam-sides down.
- Pour the remaining sauce over the tortillas and top with remaining quick melt cheese. Bake for 15 minutes.
- Remove and let cool slightly before serving.
