Creamy Saffron Chicken Tortillas Recipe

This recipe for creamy chicken tortillas is an easy crowd pleaser.


| 2012 Guide to Backyard Chickens



Saffron-Chicken-Tortillas

Comforting and creamy, these chicken tortillas are great for any occasion.

Courtesy National Chicken Council

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.

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Creamy Saffron Chicken Tortillas Recipe

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.





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