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| recipe title: |
GREEN ENCHILADAS |
| category: |
Poultry |
| keywords: |
Mexican, Poultry, Cheese/eggs |
| servings: |
5 servings |
| ingredients: |
2 c Basic Green Sauce; *
1 c Dairy Sour Cream
10 Flour Or Corn Tortillas; **
3 c Cooked Chicken; Shredded
1 c MontereyJack Cheese;Shredded
Dairy Sour Cream
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| directions: |
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* See Sowest 2 for recipe. ** Tortillas should be 6-inches in
diameter and should be warm. Prepare basic green sauce and stir in
the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each
tortilla into the sauce to coat both sides. Spoon 1/4 cup of the
shredded chicken onto each tortilla and roll up. Place seam sides
down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining
sauce over enchiladas and sprinkle with the cheese. Bake, uncovered,
until cheese is melted, about 15 minutes. Serve warm with sour cream.
RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest
2 for the recipe) for the Basic Green sauce. Substitute 3 cups of
shredded cheese or cooked beef for the chicken.
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