Green enchiladas
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Basic Green Sauce; * |
| 1 | cup | Dairy Sour Cream |
| 10 | Flour Or Corn Tortillas; ** | |
| 3 | cups | Cooked Chicken; Shredded |
| 1 | cup | MontereyJack Cheese;Shredded |
| Dairy Sour Cream | ||
Directions
* 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 ¼ 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.