This goes together quickly, and pairs well with salad and fruit.
6 gluten-free tortillas, I use Siete Almond Flour tortillas, or regular if not doing gluten-free
FILLING:
1/3 cup sliced onions
2 tablespoons butter
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried cumin
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup sour cream, I use dairy-free
2 cups shredded yellow cheese
1 cup finely chopped, cooked chicken
FOR FILLING:
In a large skillet, sauté onions in butter until tender; set aside.
In a bowl mix sour cream with rosemary, cumin, salt, pepper. Add chicken.
Spoon chicken mixture down the center of each tortilla. Sprinkle with grated cheese. Roll up and place seam side down in a greased baking dish.
SAUCE
1⁄4 cup butter
1⁄4 cup gf flour, or regular if not doing gluten-free
2 cups gf chicken broth
1 cup sour cream, I use dairy free
¼ teaspoon black pepper
In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
Remove from heat and add sour cream. Stir until smooth.
Pour sauce over tortillas and sprinkle with more cheese if desired. Bake at 350 degrees for 20 minutes.
I serve with salsa (Pace) on the side.
If desired, sprinkle with fresh cilantro
Leave out the chicken, and use vegetable broth if you want to make this meat free.
