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1
Prepare homemade tortillas (recipe below) and set aside.
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2
Store bought tortillas can also be used.
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3
Shred cooked chicken with your fingers into bite-sized pieces.
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4
Season with taco seasoning to coat.
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5
Dont use water, only the seasoning.
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6
Mix the chicken, 1 cup sour cream, 1 cup cheese, 1/4 cup of salsa and dried parsley flakes together in a medium-sized bowl.
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7
Put about 1/2 cup of the mixture into a tortilla and roll it up.
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8
Place seam side down into a greased 13x9 inch casserole dish (I use butter to grease the pan).
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9
Repeat with the rest of the tortillas.
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10
Top with remaining salsa.
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11
Bake at 350 degrees F for 30 minutes.
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12
Sprinkle with remaining cheese and bake another 5 minutes.
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13
Let sit for 5 minutes before serving.
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14
Top with remaining sour cream and cilantro leaves.
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15
Enjoy!
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16
For the homemade tortillas: Mix together flour, salt and baking powder.
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17
Use your fingers to cut in the shortening or lard.
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18
Slowly add the hot water until dough starts to form.
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19
Divide into 6 equal portions.
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20
Lay down parchment paper and coat surface with flour.
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21
Use a well-floured rolling pin (or tortilla press if you have one) and flatten each dough piece into a thin, round tortilla thats about 8-10 inches in diameter.
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22
If you arent using a tortilla press, they will be more oblong/irregular shaped and that works just fine.
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23
Heat a skillet over medium high heat and grease with shortening.
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24
Place one tortilla on skillet and wait until it starts to bubble slightly.
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25
Turn the tortilla over and cook until tortilla is slightly browned but still soft and pliable.
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26
Repeat until all tortillas are cooked.
