Rolled Tortilla With Chicken Filling Recipe
Ingredients
| Tortillas | 24 6 inch | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Snipped parsley | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Onion | 1 Teaspoon, grated | |
| Dash paprika | ||
| Dash ground nutmeg | ||
| Pepper | 1 Dash | |
| Cooked chicken | 1 1/2 Cup (16 tbs), finley diced | |
| Fat for deep-fat frying | ||
| Guacamole | ||
Directions
Wrap tortillas tightly in foil; heat in 350° oven 20 minutes.
In saucepan melt butter or margarine; blend in flour and salt.
Add chicken broth.
Cook and stir till mixture thickens.
Add parsley, lemon juice, onion, paprika, nutmeg, and pepper.
Stir in chicken; cool slightly.
Place about 1 tablespoon chicken mixture on each tortilla.
Roll up very tightly, securing with wooden picks.
Fry in deep hot fat (350°) for 1 to 2 minutes.
Garnish with Guacamole.
In saucepan melt butter or margarine; blend in flour and salt.
Add chicken broth.
Cook and stir till mixture thickens.
Add parsley, lemon juice, onion, paprika, nutmeg, and pepper.
Stir in chicken; cool slightly.
Place about 1 tablespoon chicken mixture on each tortilla.
Roll up very tightly, securing with wooden picks.
Fry in deep hot fat (350°) for 1 to 2 minutes.
Garnish with Guacamole.
Chef
