- Half a cup of jalapeños (roasted, peeled, stemmed and chopped with the seeds removed)
- Three-pound chicken cut up into pieces
- Vegetable oil
- A tablespoon as well as a teaspoon of salt
- Eight flour tortillas
- A trio of tablespoons of butter
- A pair of cups of thawed frozen peas
- One and a half cups of carrots (chopped)
- At least three tablespoons of blond roux
- A cup of onions and also a cup of celery, both chopped
- A cup of white American cheese (grated)
- Pair of jalapeños (minced and stemmed) with the seeds removed.
- Cup of sour cream
- A tablespoon of thyme leaves (minced)
- Two cups of heavy cream
- Minced garlic (¾ teaspoons)
Place a tablespoon of salt and the pieces of chicken in a large pot, cover it with water and allow it to boil. Turn the heat down so that the food simmers and then cook until the chicken becomes tender, about thirty minutes or so. Take the chicken out of the pot and let it cool a bit. Put a pair of cups aside to use as gravy. Throw out the bones and any skin the chicken may have, shred it, and place it aside for now.
Use medium heat to melt the butter in the pot and then add the remaining salt, jalapeños, carrots, celery, and onions before cooking. Make sure to frequently stir for at least five minutes until the onion becomes translucent. Follow by adding the garlic and thyme and cooking for about a minute. Once this is done, add the sour cream, the reserved stock, and the cream and allow these ingredients to boil, cooking for an additional two minutes. Stir the cheese in and cook until it melts. Turn the heat back down to medium, stir in a trio of tablespoons of roux and allow it to simmer, again stirring for at least three minutes. Stir in some additional roux if necessary until the mixture achieves the thickness you like. Finally, add the peas and the chicken you shredded earlier, turning down the heat and simmering for three minutes. After you’ve tasted it, tweak the seasonings to your liking.
Once it’s time to prepare the tortillas, use a platter lined with paper towels. Use a heavy pot or Dutch oven to heat about an inch and a half of the oil over high heat at 400 degrees. Add the tortillas one by one and let each one cook for at least a minute until they become puffy and lightly brown. Spoon the oil over them during this process but do not flip the tortillas over.
After draining the tortillas, poke a small hole in each tortilla near the top and ladle at least a cup of the chicken mixture into this hole before using the jalapeños as garnish.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.