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| 3 tbs |
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Butter |
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| 1/4 cup |
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Flour |
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| 1/4 tsp |
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Salt |
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| 1 cup |
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Chicken broth |
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| 1 tbs |
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Lemon juice |
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| 1 tsp |
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Parsley flakes |
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| 1/4 cup |
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Onions, chopped |
|
| 1 |
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Chicken, shredded, cooked |
|
| 4 oz |
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Corn Tortillas |
|
| dash |
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Paprika |
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| dash |
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Nutmeg |
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| dash |
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Pepper |
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| 1 |
In a saucepan, melt butter. Blend in flour and chicken broth and cook and stir until mixture thickens. Add lemon juice, salt, parsley, onion, paprika, nutmeg and pepper. |
| 2 |
Stir in chicken, cool slightly. Warm tortillas, place 1 Tbsp. chicken on each tortilla and roll very tightly, securing with toothpick. |
| 3 |
Fry in deep hot fat for one or two minutes or until tortillas are crisp. |
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| Recipe Source |
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Author: Dan Saenz |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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