Mexican: old el paso enchiladas suiza

Yield: 1 servings

Measure Ingredient
3 cups Cooked shredded chicken
1 cup (4-oz) OLD EL PASO Chopped
\N \N Green Chilies
1 teaspoon Salt
1 cup (10-oz) OLD EL PASO Green
\N \N Enchilada Sauce
1 can (5.33 fl oz) PET Evaporated
\N \N Milk
12 \N OLD EL PASO Corn Tortillas
2 cups Shredded Monterey Jack
\N \N Cheese

Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with ¼ cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly.

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