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From Virginia Wiedemann:  "Here's one I made up, using the dark meat from leftover baked chicken. I highly recommend using whole wheat tortillas, which I buy either at Kroger or Wal-Mart."



Chicken in a Shell 

1 cup finely chopped onion
1 Tbsp.  garlic, finely chopped
2 Tbsp. extra virgin olive oil
4 oz. can mushroom pieces, drained
3 oz. shredded low-fat Jarlsberg cheese
1/2 can artichoke hearts, drained and cut in thin slices
1 box frozen spinach, cooked, squeezed and chopped
6 large flour tortillas
cooked chicken from two legs and thighs, shredded or chopped

White sauce:
3 cups non-fat half and half
3 Tbsp. whole wheat flour
1/2 pkt. dry butter buds
1/8 tsp. nutmeg, preferably freshly grated

Preheat oven to 350° F.  Oil a 10" x 10" casserole.

Prepare white sauce using above recipe or your favorite recipe, adding nutmeg.

Sauté onion and garlic in oil until onion is transparent, but not brown.  Mix onion, garlic, spinach, artichokes, mushrooms, chicken and cheese in medium bowl.   Add 3/4 cup white sauce to above mix and stir thoroughly.

Put thin layer of sauce in casserole.  Divide filling evenly among tortillas and roll them as tightly as you can for one layer of  tortilla  'rolls' in the casserole.  Spread remaining white sauce over top, making sure to get outside edges of rolls covered so they don't dry out while baking.  Bake covered for 30 minutes. Let sit 10 or 15 minutes before serving.

Cut tortillas in half crosswise before removing from casserole, to make them easier to get out intact.  Serves four, with 1 1/2 tortillas per person.

This can be a meal in itself, but you can add a salad for more "veggies" in your meal.


The Sneaky Kitchen
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