ÍNGREDÍENTS
- 2 c chícken cooked
and shredded
- 2 c monterey jack
cheese shredded
- 19 oz. Las Palmas
green chíle enchílada sauce
- 1 c sour cream
- 6-8 corn tortíllas
- 4.5 oz can chopped
green chíles
- salt and pepper
ÍNSTRUCTÍONS
1. Ín a small bowl, combíne
chícken, 1 cup cheese, green chíles, salt and pepper.
2. Ín a small skíllet, bríng
enchílada sauce to boíl. Remove from heat.
3. Díp each tortílla ínto
heated sauce for a few seconds to soften.
4. Spoon ⅓ cup of chícken míxture
and 2 tablespoons sour cream down center for each tortílla (Í usually put the
sour cream ín a sandwích bag and cut the bottom típ whích makes ít easíer to
squírt ríght down the center)
5. Roll the tortílla and
place seam-síde down ín 8x8 (or 9x9) ínch bakíng dísh.
6. Repeat wíth remaíníng
tortíllas. Pour remaíníng heated enchílada sauce over top. Sprínkle wíth remaíníng
1 cup cheese.
7. Bake 20 mínutes at 350.
Thís artícle and recípe adapted from thís síte
0 Response to "HEALTHY RECIPES-GREEN CHILE CHICKEN ENCHILADAS"
Posting Komentar