Yield: 4 servings
|2 cups||Cooked and shredded chicken|
|3 cups||Shredded Monterey Jack cheese, divided (12 oz)|
|½ cup||Chopped onion|
|1 can||LAS PALMAS Green Chili Enchilada Sauce (19 oz)|
|¾ cup||Dairy sour cream|
|1 can||Chopped green chiles (4.5 oz)|
1. In a small bowl, combine chicken, 2 cups cheese, green chiles and onion.
2. In a small skillet, bring enchilada sauce to boil; remove from heat. Dip each tortilla into heated sauce to soften.
3. Spoon ⅓ cup chicken mixture and 2 tablespoons sour cream down center of each tortilla. Roll; place tortillas seam-side down in 12x8" baking dish. Pour remaining liquid enchilada sauce over top; sprinkle wth remaining 1 cup cheese. Bake 20 minutes at 350'F.
SUGGESTION: For another different and delicious Mexican taste, try this recipe with LAS PALMAS Enchilada Sauce Original Style.
Submitted By MICHAEL ORCHEKOWSKI On 08-12-95