| 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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