| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Poultry | 12 | Enchiladas |
INGREDIENTS
| 3 | c | Shredded chicken |
| 4 | oz | Can chopped green chilies |
| Salt & pepper | ||
| 10 | oz | Can gr chili enchilada sauce |
| 5 1/3 | oz | Evaporated milk |
| 12 | Corn tortillas | |
| 2 | c | Shredded Monterey Jack |
| 9 | baking dish. |
INSTRUCTIONS
Preheat oven to 425. Mix together chicken, green chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in a small amount of hot oil for a few seconds on each side until limp. Drain on paper towels. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll and place seam-side down in a 13 x Pour remainin sauce over. Sprinkle with cheese. Bake for 15 minutes or until bubbly. Posted to MM-Recipes Digest by "N. J. Smith" <frwyprof@mediaone.net> on Nov 27, 1998
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”