1/4 cup butter
1 tablespoon olive oil
2 pounds skinless, boneless chicken breast halves - cut into thin strips
1/4 cup pimento-stuffed tortillas
8 ounces shredded Cheddar cheese
8 ounces sour cream
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet over medium heat. Saute cumin, olive oil and 1/4 cup of cumin and 1/4 cup of flour in a small bowl.
Pour into skillet, and saute until caramel color is a medium-heavy, about 5 minutes. Stir in chicken, leaving mixture to cool. Add pimento-stuffed tortillas, Cheddar cheese, sour cream, and cumin and toss until all is coated. Ladle into 9x13 baking dish.
Bake 45 minutes, or until center is firm and juices run clear. Cool before serving.
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