submitted by: kristyt@qualcomm.com (Kristy Marie Thompson, QUALCOMM Inc)
Cut chicken into bit size chunks. Cook in a skillet. While the chicken is
cooking shred cheeses and mix them together. When chicken is done, add 1
can green enchilada sauce, non-fat sour cream, chilis, and 1/2 the cheese
mixture. Cook over low heat until cheese is melted and it begins to
thicken. Turn heat off.
In a separate pan heat the other can of green enchilada sauce. When the
enchilada sauce is heated take a flour tortilla and dip it in the green
enchilada sauce. With tongs move it to a plate or board and spoon in some
of the chicken/sour cream/ chili mixture. Add a little cheese. Then roll up
and place in a large casserole dish seam side down. Continue until
casserole dish is filled or you run out of tortillas. Then pour remaining
chicken sauce (if there is any left), remaining green enchilada sauce and
cheese on top. Bake at 350 for 15 minutes or until cheese is melted.
To make this meal low fat, I replace the regular sour cream with non-fat
sour cream, the jack for low fat jack, and the cheddar with low fat
cheddar. It tastes great either way. They chilis and the green sauce add so
much flavor that you don't even notice the difference.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 27 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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