Thursday, August 19, 2010
4 cups water
1 7 oz can chopped green chilies
1 1/2 tsp cumin
1 tsp chicken bouillon
2 12 oz cans chicken, drained
3 cups grated cheese, mozzarella or monterey jack work well
Mix water and universal sauce together in a saucepan. Mix together and bring to a slow boil. Add green chilies, cumin and bouillon. Stir and remove from heat. Set aside. In small bowl, break up chicken and add 11/2 cups of the cheese and 1 1/2 cups of the sauce. Mix together. Place 2-3 T. of chicken mixture in center of tortilla and roll up. Place rolled up tortillas in 9x13 pan. Continue until all chicken mixture is used. Pour remaining sauce over tortillas. Sprinkle the top with remaining cheese. Bake at 350 for 20-30 minutes.