Categories: Erma, dinner

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 cup plus 2 T all-purpose flour, divided
• 1/2 t salt
• 2 T butter
• 1 cup chicken broth
• 1 small onion diced
• 1/4 - 1/2 cup canned jalapeno peppers, sliced
• 1/2 t dried oregano leaves
• 2 T cream or milk
• 6 flour tortillas (7-8 inches)
• 6 thin slices American cheese or American cheese with jalapeno peppers

Directions

1. Cut each chicken breast lengthwise into 2 or 3 strips.

2. Combine 1/2 cup flour and salt in plastic food storage bag.

3. Add mixture.

4. Melt butter in large skillet over medium heat.

5. Remove chicken from bag and shake off excess flour.

6. Brown chicken strips in batches 2 to 3 minutes per side.

7. Place chicken into Crock-pot slow cooker.

8. Add chicken broth to skillet and stir in any browned bits.

9. Pour broth mixture into slow cooker.

10. Add onion, jalapeno peppers and oregano.

11. Cover; cook on LOW 7-8 hours or on HIGH for 3-4 hours or until done.

12. Combine remaining 2 T of flour and cream in a small bowl; stir to form paste.

13. Stir into chicken mixture; cook on HIGH until thickened.

14. Spoon chicken mixture in center of a flour tortilla.

15. Top with 1 cheese slice; repeat.

16. Fold up tortillas and serve.

Email to a friend | Print this recipe | Back