Sonora Chicken Strudel
2 tablespoons vegetable oil
3 cups seeded and chopped tomatoes
2 garlic cloves, pressed
8 ounces (2 small cans) chopped green chiles
1½ cups chopped onions
⅛ teaspoon cumin
2 cups cooked, shredded chicken
1¼ cups grated Cheddar cheese
1 cup lowfat or regular sour cream
1 teaspoon salt
½ pound phyllo dough (approximately), thawed
¼ pound (1 stick) unsalted butter, melted
In a wide frying pan, heat the oil over medium-low heat until it shimmers. Reduce heat to low and add tomatoes, garlic, chiles, onions, and cumin. Cook, uncovered, stirring occasionally, until the mixture is thick, about 30 minutes. Set aside to cool slightly.
Preheat oven to 400°F. Butter a 9x13-inch glass pan. In a large bowl, combine the chicken, Cheddar, sour cream, and salt. Stir in
