Red chicken enchiladas
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Flour Tortillas | |
| 1 | medium | Onion, chopped |
| 2 | cups | Cooked chicken, chopped |
| 1½ | cup | Grated sharp cheddar and Monterey Jack mixed |
| 1 | small | Can of green chiles |
| 10 | ounces | Red enchilada sauce,MILD sour cream shredded lettuce chopped tomatoes for garnish |
Directions
Preheat oven to 325 degree.
Mix chicken, green chiles, onion, little of cheese and little of sauce into a bowl. Place about ⅓ cup of chicken mixture down the middle of each tortilla. Roll and place seam side down in baking dish (about 9 by 9 inch). Repeat with remaining tortillas. Pour enchilada sauce over rolled tortillas and top with remaining cheese. Cover and bake 25 min, until enchiladas are hot and cheese is melted. Serve with sour cream, shredded lettuce and tomatoes for topping.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@...> on Jan 11, 99