Title: Green Enchiladas
Categories: Mexican Cheese Sauce Poultry
Yield: 5 Servings
| 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 |
* 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.