Posted at http://mynew30.blogspot.com
1 pound of boneless skinless chicken tenders
2 pinches of kosher salt
1 tablespoon of olive oil
1/2 tablespoon of Land O'Lakes butter
1/2 of a small onion, chopped
1/2 cup of sour cream
1 can of Campbell's cream of chicken soup
2 tablespoons of sliced jalapenos, chopped
1 teaspoon of chili powder
8 flour tortillas
1 cup of shredded Pepper Jack cheese
Prepare an oblong pan by spraying with non-stick cooking spray. Set aside. Preheat the oven to 375 degrees.
In a medium saucepan, bring water to a rolling boil; add two generous pinches of kosher salt and drop the chicken in, bringing the water back up to a boil. Boil the chicken for about 2 minutes, remove, drain and set aside to cool. Once cool, cut into thin strips. If you are using larger pieces of chicken, either cut them up prior to boiling or increase the boiling time as needed. Do not overcook!
In a large skillet, heat the olive oil and butter over medium heat; add the chopped onion and saute just until tender.
Meanwhile, in a medium bowl, combine the sour cream with the cream of chicken soup, blending together well.
Add the jalapenos and chili powder to the onion, stirring well and cooking for an additional minute. If you prefer a milder version, use green chilies. Remove from the heat and add in 3 tablespoons of the soup and sour cream mixture; blend well. Gently fold in the chicken. Divide the mixture in the skillet into half and then each half into fourths so that you have a total of 8 equal portions in the skillet.
Remove a portion of the mixture at a time and spread it along the edge of a tortilla. Carefully roll the tortilla over the filling and continuing rolling it up, placing it into the prepared pan, seam side down. Repeat until the pan is filled.
Using a spatula, spread the remaining sour cream mixture all along the top of the rolled tortillas. Cover tightly with foil and bake at 375 degrees for 20 to 25 minutes or until hot. Remove and uncover, sprinkle the top evenly with the shredded Pepper Jack cheese and return to the oven for 5 minutes, or until cheese is melted. For a milder version, use shredded cheddar.
Serve with a mixed garden salad, steamed broccoli or green beans.
You can also substitute whole chicken breasts or an equal amount of canned chicken.
