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1 tablespoon all-purpose flour
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2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
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2 cups reduced-sodium chicken broth
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4 cups precooked shredded potatoes (see Note) or frozen hash browns
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2 large eggs, lightly beaten
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6 8-inch whole-wheat tortillas, warmed if desired (see Tip)
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3/4 cup finely shredded sharp cheddar cheese (4 ounces)
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: To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, about 5 minutes.
Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.
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