Creamy Saffron Chicken Tortillas are equally versatile, a nice choice for a brunch or supper, and using shredded rotisserie chicken makes for an easy start.
Fresh and Fun Summer Chicken Recipes
1/2 cup low-sodium chicken broth, warmed
1/2 teaspoon saffron
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk, warmed to hot
1 teaspoon oil
1 large bag baby spinach leaves (about 4 cups)
1 small box frozen peas, thawed
3 cups shredded rotisserie-style chicken
3/4 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas
In small bowl, combine warm chicken broth and saffron; set aside.
In small saucepan, prepare cream sauce by melting butter, adding flour and cooking, stirring, for about 2 minutes. Add hot milk, bring to a boil and then lower heat. Stir until smooth and thick, about 2 minutes. Cover and remove from heat.
In large sauté pan, heat oil over medium-high heat. Add spinach and sauté for 2 minutes, or until wilted. Add broth mixture and peas. Increase heat to high and bring to a boil. Boil for about 1 minute, or until mixture is slightly reduced. Reduce heat. Add cream sauce and shredded chicken, and bring to a simmer. Simmer for 3 to 4 minutes. Add salt and pepper, and stir until heated through and slightly thickened.
Warm tortillas individually in skillet over low heat.
Place 1 tortilla on each of 4 plates. Spoon 1/8 of chicken mixture onto each tortilla. Fold tortilla in half and then into quarters. Repeat with remaining tortillas and remaining chicken mixture. Spoon any remaining sauce over top of tortillas and serve immediately. Yields 4 servings.
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