| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Poultry, Pulses and | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Boneless Skinless Chicken |
| Breasts — cooked & | ||
| Shredded | ||
| 1 | sm | Can Green Chilies — chopped |
| 8 | oz | Monterey Jack Cheese — |
| Shredded | ||
| 1 | cn | Refried Beans |
| 1/2 | ts | Soy Sauce |
| 1/2 | ts | Salt |
| 2 | cn | Enchilada Sauce — (10 oz. |
| Each) | ||
| 1/2 | c | Water |
| 8 | 10-Inch Flour Tortillas |
INSTRUCTIONS
Preheat oven to 350. Combine the chicken, green chilies, cheese, beans, soy sauce, and salt. Combine enchilada sauce and water. Dip tortilla in sauce to cover. Place filling in middle, roll it up and set it seam side down in a baking dish. Pour remaining sauce over enchiladas, cover pan with foil, and bake 15 minutes. Remove foil and bake another 5 minutes. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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