| MEXICAN CHICKEN CANOES |
|
|
|
Preparation Time: 20 minutes Total Time: 35 to 45 minutes 4 servings4 6-inch flour tortillas CRISCO No-Stick Cooking Spray 2 boneless, skinless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons * CRISCO Oil 1 cup milk 2 tablespoons all-purpose flour 3 tablespoons cream cheese (half of 3-ounce package), cubed and softened 2 cups chunky salsa, divided 1 cup shredded Monterey Jack or Cheddar cheese (4-ounces) 1 cup shredded lettuce Heat oven to 350ºF. Spray both sides of tortillas with Crisco No-Stick Cooking Spray. Place each tortilla in 1-1/2-cup ovenproof bowl. Place another bowl or piece of heavy duty aluminum foil firmly on top. Bake at 350ºF for 10 minutes. Remove from oven. Remove top bowls or foil. Return to oven. Bake about 10 minutes longer or until tortillas are crisp. Cool slightly. Increase oven temperature to 425ºF. Rinse chicken. Pat dry. Sprinkle with salt and pepper. Cut into 1/2-inch chunks. Heat Crisco Oil in medium nonstick skillet on medium-high heat. Add chicken. Sauté 3 to 4 minutes or until no longer pink in center. Remove to plate. Reduce heat to medium. Combine milk and flour in jar with tight-fitting lid or in small bowl. Shake or stir well to blend. Stir into drippings in skillet. Cook and stir until thickened and smooth. Reduce heat to warm. Add cream cheese. Stir until blended. Return chicken and 1 cup salsa to skillet. Stir to mix. Place tortilla shells on baking sheet. Fill with chicken mixture. Top with cheese. Bake at 425ºF for 5 minutes or until cheese melts and filling is bubbly. Remove from oven. Let stand 5 minutes. Serve with remaining 1 cup salsa and shredded lettuce. Note: Recipe can be prepared through Step 3 a few hours in advance. Store shells at room temperature. Cover and refrigerate filling. Reheat filling on low heat before continuing with Step 4. *Use your favorite Crisco Oil product. |
