Yield: 4 servings.
1 tablespoon vegetable oil
1 sweet onion, chopped
½ teaspoon salt
1 jalapeño pepper, seeded and diced
Meat from 1 roasted chicken, shredded
½ cup sour cream
2 cups shredded Cheddar cheese, divided
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 (15-ounce) can tomato sauce
½ cup water
1 (4.5-ounce) can chopped green chiles
1 clove garlic, minced
8 (10-inch) flour tortillas
1 (12-ounce) jar mild or medium chunky-style salsa
½ cup fresh cilantro, chopped
2 limes, sliced
Preheat oven to 350˚. Add oil to a large nonstick skillet over medium heat. Add chopped onion and salt. Sauté onion for 5 minutes or until it begins to brown. Add jalapeño pepper and sauté for an additional 3 minutes or until peppers begin to soften.
Reduce heat to low and add chicken, sour cream, 1 cup shredded cheese, chili powder, cumin, paprika, tomato sauce, water, green chiles, and garlic. Heat chicken mixture until cheese melts and the liquid begins to lightly boil. Remove from heat.
Roll even amounts of the filling in the tortillas. Arrange in a 9 x 13-inch baking dish. Cover with salsa and 1 cup Cheddar cheese. Bake, uncovered, for 20 minutes. Cool 10 minutes before serving. Sprinkle with cilantro and serve with lime slices.
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
