Mexican Chicken Baskets

By Judycakes

Ingredients

• 2 whole large boneless, chicken breasts
• 2 tablespoons all-purpose flour
• 3 tablespoons olive or salad oil
• 1 medium sized onion, chopped
• 1 garlic clove, minced
• 1 4oz can chopped green chilies
• 1 1/4 t chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 c half-and-half
• 1/2 lb Monterrey Jack cheese, shredded (2 c)
• 2 medium tomatoes, diced
• 4 8-inch flour tortillas

Preparation

Step 1

About 45 mn before serving:

Cut chicken breast into bite sized piece; place in medium bowl.
To. chicken pieces with flour to coat. In 12-inch skillet over medium-
high heat in hot olive or salad oil. cook onion and garlic until tender. Add chicken piece; cook, stirring, until chicken just loses its pink color throughout.Stir in chopped green chilies with their liquid, chili powder, salt, and pepper; cook 1 minute.

Add half-and-half; over high heat, heat to boiling, stirring constantly...


recipe cut off here...