INGREDIENTS

INSTRUCTIONS

*     See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter
and should be warm.
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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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