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.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
