| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Grated cheddar cheese |
| 1 |
|
Cut grated Monterey Jack cheese |
| 1 |
cn |
Cream of chicken soup |
| 1 |
cn |
Cream of celery soup |
| 1 |
c |
Sour cream |
| 1 |
cn |
Chopped green chilli peppers |
| 1 |
cn |
Whole green chili peppers |
| 6 |
|
Chicken breasts (up to 8) |
|
|
Refrigerated flour tortillas |
INSTRUCTIONS
(from a friend, Dale Faylor)
Combine half of the grated cheddar cheese and grated Montered Jack cheese
with bite-size pieces of chicken, soups and chopped green chili peppers.
Place filling on flour tortillas. Roll and hold together with toothpicks
and place in 9 x 13 baking dish. Slice whole green chili peppers lengthwise
(remove seeds) and place a strip of green chili pepper on top of each
enchilada. Cover with remaining grated cheese and sauce.
Bake at 350 for 30 minutes or until cheese bubbles. Serve with salsa.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ellenmirvine@juno.com (Ellen M Irvine) on Jul 24, 1997
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