Las palmas 1-2-3 enchiladas

Yield: 4 servings

Measure Ingredient
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)
8 \N Corn tortillas
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

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