Yield: 1 servings
|3 cups||Cooked shredded chicken|
|1 cup||(4-oz) OLD EL PASO Chopped|
|1 cup||(10-oz) OLD EL PASO Green|
|1 can||(5.33 fl oz) PET Evaporated|
|12||OLD EL PASO Corn Tortillas|
|2 cups||Shredded Monterey Jack|
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.