Green Enchiladas -

1 c Dairy Sour Cream

10 Flour Or Corn Tortillas; **

3 c Cooked Chicken; Shredded

1 c MontereyJack Cheese;Shredded

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

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.