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From the Manassas Gourmet Club Dinner
"South of the Border"
Serve with Avocado Dressing
Serves 6 |
| Quantity |
Ingredients |
Preparation Notes |
| 1 |
Clove Garlic,
minced |
- Saute garlic in 2 T oil in a saucepan until
tender.
- Stir in chicken, chilies and sour cream
- Cook over medium heat, then remove from heat and
keep warm
- Heat 1 3/4 C oil in 10" skillet.
- Fry tortillas one at a time, 30 seconds per side
until lightly browned
- Drain on paper towels
- Arrange lettuce on each tortilla
- Top with chicken mixture
- Sprinkle with cheese and tomato
- Top with Avocado Dressing
|
| 2 Tbsp |
Vegetable Oil |
| 3 C |
Shredded Cooked
Chicken Breast |
| 1 - 4oz can |
Diced Chilies,
drained |
| 1/2 C |
Sour Cream |
| 1 3/4 C |
Vegetable Oil |
| 6 - 6" |
Flour Tortillas |
| 1/2 |
Small Head
Iceberg Lettuce, sliced thin |
| 1 C - 4 oz |
Shredded
Cheddar Cheese |
| 2 |
Tomatoes,
chopped |
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Avocado
Dressing |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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