Chicken Tortillas with Cheese and Sour Cream Sauce

Chicken Tortillas with Cheese and Sour Cream Sauce

Ingredients:

For chicken tortillas

  • 6 pieces boneless chicken thighs/breast, about 1 1/2 lb (750 g);
  • 1/4 cup (60 ml) white wine;
  • 4 pieces flour tortillas;
  • 4 pieces easy melting cheese;
  • 1 tablespoon vegetable oil;
  • 1 tablespoon honey;
  • 1 cup cut radicchio;
  • 1 cup cut little gem lettuce/Boston lettuce;
  • 1 tablespoon chopped parsley;
  • 1/2 cup chopped olives;
  • 1 spicy green pepper, optional.

For marinate

  • 1/2 teaspoon sea salt;
  • 1/2 teaspoon ground black pepper;
  • 1/4 teaspoon thyme;
  • 1 teaspoon paprika.

For sour cream sauce

  • 3 tablespoons sour cream;
  • 1/4 cup (60 ml) half and half;
  • 1 teaspoon chopped parley.

Recipe:

Serving for 4
Make 4 tortillas

  1. Clean and pat dry chicken;
  2. Bone chicken and cut out fat but leave skin on;
  3. Add marinate, best for an hour or more;
  4. Add vegetable oil in a sauté pan;
  5. Place chicken in with skin down when oil gets hot;
  6. Do not move, give them a chance to cook;
  7. Turn them over when edges start to turn brown;
  8. Give a chance for the second side to cook;
  9. Pull the pan off the heat and add white wine;
  10. Let it boils back and burn off the alcohol;
  11. Cover and cook;
  12. Transfer to a baking pan;
  13. Place in toaster oven/oven for 5 minutes;
  14. Top with honey to crisp the skin;
  15. Take them out to rest before slicing;
  16. Warm flour tortillas in the toaster/oven;
  17. Place a slice cheese when the flour tortillas is warmed;
  18. Take it out when cheese starts to melt;
  19. Top with chicken, chopped vegetables and sour cream sauce;
  20. Serve warm.

For sour cream sauce

  1. Mix sour cream with half and half until smooth;
  2. Fold in parsley;
  3. Keep refrigerated.

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