| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Mexican | Mexican, Poultry, Cheese/eggs | 5 | Servings |
INGREDIENTS
| 2 | c | Basic Green Sauce; * |
| 1 | c | Dairy Sour Cream |
| 10 | Flour Or Corn Tortillas; ** | |
| 3 | c | Cooked Chicken; Shredded |
| 1 | c | MontereyJack Cheese;Shredded |
| Dairy Sour Cream |
INSTRUCTIONS
* See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter and should be warm. ~------------------------------------------------------------------------- Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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