Ingredients
6 chicken breasts
2 cups fresh mushrooms, sliced
1 medium onion , 1 1/4 cup (chopped)
½ cup bell pepper, chopped
2 Tbsp. jalapeno pepper, minced
4 oz green chilies, chopped
¼ cup milk
3 Tbsp. all-purpose flour
1 ½ cup water
¾ tsp. chili powder
½ tsp. salt
½ tsp. ground cumin
¼ tsp. pepper
8 corn tortillas
1 cup cheddar cheese, shredded
½ cup tomato, chopped and unpeeled
¼ cup sour cream
Preparation
Cook chicken and dice, set aside. Sauté mushrooms, onion, bell pepper, & minced jalapeno pepper until tender.
Remove skillet from heat; stir in chicken and green chilies.
Set aside. Combine milk and flour in a small saucepan.
Gradually stir in water; place on medium heat-cook & stir until thick & bubbly.
Stir in chili powder, salt, cumin, & pepper.
Add to chicken mixture and set aside.
Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min.
Arrange half of the tortillas in a 12x8x2 dish.
Top with half of chicken mixture.
Repeat with rest of tortillas and chicken mixture.
Cover and bake at 350 degrees for 25 min.
Uncover and sprinkle with cheese; let stand 10 min.
Top serving with tomato and sour cream.
Garnish with additional jalapeno pepper slices.
