*One of Mary Myrick’s best recipes*
Ingredients:
- 1 Tbs. butter
- ½ c. chopped onion
- 2 c. cooked, chopped chicken breast meat
- 1 10oz. box frozen mixed vegetables, thawed
- 1-½ c. water
- 1 Tbs. all-purpose flour
- 1 14oz. can chicken broth
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 bay leaf
- 8 (6″) flour tortillas, cut into ½” strips
- 1 Tbs. chopped parsley
Melt butter in a large saucepan (or large deep skillet) over medium-high heat. Add onion and saute until tender. Stir in chicken and vegetables; cook until thoroughly heated (3-5 mins.), stirring often. Meanwhile, combine the water, flour and broth. Gradually stir the broth mixture into the chicken mixture. Stir in salt, pepper and bay leaf: bring to a boil. Reduce heat, and simmer about 3-4 mins. Stir in the tortilla strips, and cook until the strips soften (2-3 mins.). Remove from heat; stir in parsley and discard bay leaf. Serve immediately.
My notes: This is made even quicker if you have leftover cooked chicken breasts from another meal. When we barbecue chicken or I cook chicken for another recipe (without sauce), I usually cook some extra to use in recipes such as this. The breast meat (without skin) from a rotisserie chicken can also be used (use remainder for chicken salad). I use a rounded tablespoon of flour and salt and pepper to taste. When cutting the tortillas, I cut them in half lengthwise, then cut the halves into ½” strips the other way, so that they are not as long.
This is very good as well as quick and easy. Although the tortillas seem like an odd ingredient, when softened they are very much like large noodles and quite tasty.
