Preheat oven to 350 degrees

Prepare Sauce:

Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.

Stir and heat till sauce starts to boil. Transfer sauce to Blender and Puree sauce till smooth. Transfer back to skillet and Continue to heat till boiling.

Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender to Puree. Cover and set aside.

Prepare Chicken

Slice chicken into pieces no bigger than 1”

Melt ½ stick of butter in skillet over medium heat, Sauté green onions and chicken. Add water and butter to ensure chicken does not crisp or get dry.

For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.

Bake The Picado

On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).

Cover chicken with Picado sauce (3/4 covered)

Cover entire mixture with heavy layer of Monterey Jack Cheese and Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.

Bake in oven at 350 until all cheese is melted completely.

Remove from oven just before it begins to turn a light golden color.

Cheese still needs to be white.

Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 – 3 minutes on high – covered)

Serve fresh and hot from oven.

Each tortilla should contain 2 – 4 Tsp of Picado

Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)

Many people love this without any additional toppings.

Roll tortillas and eat.

Best if served with refried beans (with sausage) and Spanish Rice.