Ingredients Jump to Instructions ↓

  1. 2 c Basic Green Sauce;

  2. 1 c Dairy Sour Cream

  3. 10 Flour Or Corn Tortillas; **

  4. 3 c Cooked Chicken; Shredded

  5. 1 c MontereyJack Cheese;Shredded

  6. 2 for recipe. ** Tortillas should be 6-inches in diameter and should be warm.

  7. 1 cup of sour cream. Heat oven to

  8. 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon

  9. 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a

  10. 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

  11. 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the Basic Green sauce. Substitute

  12. 3 cups of shredded cheese or cooked beef for the chicken.


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