Yield: 12 Servings
|5||Boneless; skins less, chicken breasts|
|2 cans||(32-oz) La Palmas green enchilada sauce|
|1 can||Ortega chilis|
|1 carton||(med) sour cream|
|12 ounces||Monterey jack|
|2||Dozen flour tortillas|
submitted by: kristyt@... (Kristy Marie Thompson, QUALCOMM Inc) Cut chicken into bit size chunks. Cook in a skillet. While the chicken is cooking shred cheeses and mix them together. When chicken is done, add 1 can green enchilada sauce, non-fat sour cream, chilis, and ½ the cheese mixture. Cook over low heat until cheese is melted and it begins to thicken. Turn heat off.
In a separate pan heat the other can of green enchilada sauce. When the enchilada sauce is heated take a flour tortilla and dip it in the green enchilada sauce. With tongs move it to a plate or board and spoon in some of the chicken/sour cream/ chili mixture. Add a little cheese. Then roll up and place in a large casserole dish seam side down. Continue until casserole dish is filled or you run out of tortillas. Then pour remaining chicken sauce (if there is any left), remaining green enchilada sauce and cheese on top. Bake at 350 for 15 minutes or until cheese is melted.
To make this meal low fat, I replace the regular sour cream with non-fat sour cream, the jack for low fat jack, and the cheddar with low fat cheddar. It tastes great either way. They chilis and the green sauce add so much flavor that you don't even notice the difference.
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RECIPE ARCHIVE - 27 MAY 1996
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