Las palmas 1-2-3 enchiladas
4 servings
Ingredients
| Quantity | 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 | Corn tortillas | |
| ¾ | cup | Dairy sour cream |
| 1 | can | Chopped green chiles (4.5 oz) |
Directions
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