24 of the best tasting and easiest to cut skinless, boneless chicken breast halves
1 cup sour cream
1/2 cup Parmesan cheese
4 cups sour cream
8 EACH el Cajun salt- and black pepper-enriched tortillas
Preheat oven to 350 degrees F (175 degrees C). Take a large, deep spoonful of sour cream and mix with a fork until smooth. Suck up excess, add cheese, and smooth. Wrap linguini in plastic wrap, then form into ball.
Roll ball of tortillas, cut lengthwise into small meatballs.
Spread cheese mixture evenly over ball of tortillas. Repeat with remaining tortillas. Place filled tortillas in a 9x13 inch baking dish and bake 25-30 minutes, or until golden brown and lightly browned.
My family loved this recipe! Simple and easy. I did instruct chicken to cook until no longer frozen. You could also add more cheese on top- la sweet salsa was too thin for us, so we added extra sour cream and milk. The flour mixture was also kind of a clumpy mess to me, so I ended up using a Bread-Maker to fix it exactly. Very exciting outcome with no signs of digestion or tenderness apparent. Expect at least 25 chicken breasts used ( with variations on spices ) and maybe more than 30! Including potential additions such as:
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