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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 lb. chicken breasts
  • 8 oz. pepper jack cheese
  • 8 oz. Monterey jack cheese
  • 8 flour tortillas
  • 1 small can green chilis
  • 1 clove garlic, chopped
  • 1â�„2 TBS basil
  • 3 TBS butter
  • 1 large can tomato sauce
  • 2 large cans diced tomatoes
  • 1 TBS sugar
  • 1â�„2 TBS oregano
  • 16 oz. sour cream
  • More sour cream as desired
Preheat oven to 350 degrees. Cook and chop chicken breasts. Shred cheeses. Lay tortillas flat and top each with chicken and cheese. Roll up each tortilla and secure with three toothpicks. Place into an 11-by-14-inch baking dish.
Combine chilis, garlic, basil, butter, tomato sauce, diced tomatoes, sugar and oregano in a five quart dutch oven and bring to a boil; simmer for 20 minutes. Add sour cream and mix; pour mixture over tortillas. Cover and bake for 45 minutes. Serve with sour cream on the side.

(This recipe was contributed as part of a "Cook of the Week" feature.)

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