| 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”