I know, I know. I complain way too much about "Mexican" food here in the Netherlands. So I'm NOT doing that in this post. In fact, I'm attempting to go 21 days without complaining (I'll keep ya'll posted on how that goes). So, I'll cut to the chase and give you the goods. Trust me, this recipe will knock your socks off. It's fairly easy, a snap to make ahead of time and you can even freeze left-overs to fry or reheat later. This goes perfectly with some homemade guacamole, pico de gallo and sour cream.
3 tablespoons butter
1/4 cup flour
1 cup low sodium chicken stock
1 tablespoon lemon juice
1 tablespoon chopped cilantro
1 tablespoon minced onion
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Dash paprika or cayenne
1 -1/2 cup finely chopped, cooked chicken
10 eight inch flour tortillas
In a saucepan melt butter and stir in flour and salt. Add chicken broth and cook until thickened and bubbly. Cook one minute or so more. Add lemon juice, cilantro, minced onion, pepper, nutmeg and paprika/cayenne.
Be sure tortillas are warm or at least room temperature for easier rolling. Spread two tablespoons of chicken mixture in center of a tortilla, and roll up tightly. Place on plate, seam side down. Repeat with remaining tortillas. Fry over medium-high heat (seam side down first) until golden brown on all sides.
Serve with chopped cilantro, guacamole, sour cream, and salsa, if desired.
Thanks for the great recipe, Mom! What's your favorite family recipe?