Preparation:
20 small tortillas 1 cooked chicken breast OR 1 1/2 c.
pork, cut in small strips 1 1/2 doz. green tomatoes 3
small green chilies 1/2 pt. sour cream 1 sprig
coriander 1 c. grated aged cheese (cheddar) 1 clove
garlic
Peel and wash tomatoes; cook with chilies in a small
amount of water.
Grind tomatoes, onion, garlic and coriander.
Pour into saucepan with about 2 tablespoons of hot
oil and let boil until thickened. Add broth from meat
and salt. Dip tortillas in hot oil for 1 minute and
then into sauce. Fold tortillas in half with few
pieces of meat and place in baking dish. Pour
remaining green sauce over and spread with sour cream.
Sprinkle with grated cheese and bit of chopped onion.
Keep hot in low oven until serving time. To vary,
use 4 or 5 red tomatoes. |
