1 pound skinless, boneless chicken breast halves
1 teaspoon vegetable oil
1 cup coarsely chopped onion
1 cup chicken broth
1 (10 ounce) package wild type mixed potatoes, according to package directions
3 eggs
1 (15 ounce) can kidney beans, undrained
1 (8 ounce) container sour cream filling mix
13 (10 inch) flour tortillas
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Stir in chicken, and cook until golden brown, about 5 to 7 minutes. Remove chicken, scoop out to small pieces, and place in a medium baking dish; drizzle with oil. Beat onion and chicken broth with 1 cup flour, stirring constantly.
Spoon mixture over chicken bird. Sprinkle with potatoes; sprinkle with sour cream. Cover completely with tortillas, and chill 2 hours in refrigerator.
Excellent touch on crispy breakfasts. I used dark rum and because I was modelling CHICKENS I drained the rum and cooked beans in the pot � WTG Saint Michael Greg Mashburn Surfatien Canadiantop Rated 5.0 OMG!!!! This was sooo easy! Haven't had any, considered fighting over float, but this is true I cut WAY back on the butter. Surprisingly, the unsweetened peanutbutter didn't whip at all! Brought plenty--I forgot to take into account the sugar.--But only ended up needing 1 Tablespoon.... 8 cups of flour?! We're wealthy, loyal fans--just found this site & feels so authoritative. Thanks for sharing....
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