| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Mexican | Mexican, Cheese/eggs, Poultry, Breads | 1 | Servings |
INGREDIENTS
| 3 | c | Cooked shredded chicken |
| 1 | c | (4-oz) OLD EL PASO Chopped |
| Green Chilies | ||
| 1 | ts | Salt |
| 1 | c | (10-oz) OLD EL PASO Green |
| Enchilada Sauce | ||
| 1 | cn | (5.33 fl oz) PET Evaporated |
| Milk | ||
| 12 | OLD EL PASO Corn Tortillas | |
| 2 | c | Shredded Monterey Jack |
| Cheese |
INSTRUCTIONS
Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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