“The Lord is my light and my salvation. ” – Psalm 27:1
Shredded chicken and roasted poblano rolled in tortillas, smothered in a from-scratch red chile gravy and topped with Monterey Jack. Authentic Tex-Mex flavor that's worth every minute.
Ingredients
- 2 lbs cooked shredded chicken breasts
- 10 flour tortillas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 poblano pepper, diced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1Tbsp parsley
- 2 cups shredded Monterey Jack cheese
- 2 Tbsp olive oil
- 2 Tbsp flour
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp oregano
- 2 cups chicken broth
- ½ cup tomato sauce
- Salt to taste
Instructions
Heat oil in skillet. Whisk in flour and chili powder and cook 1 minute.
Add cumin, garlic powder, oregano, broth, and tomato sauce. Simmer until thick.
Sauté onion, garlic, and poblano. Add chicken and seasonings.
Fill tortillas, roll, place in dish. Pour sauce over.
Top with cheese. Bake at 375° for 25 minutes.
Nutrition
Nutrition Calories: 485 | Fat: 24g | Carbs: 34g | Sugar: 4g | Protein: 33g