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CHICKEN ENCHILADAS 
12 corn tortillas
2 cans (10 oz.) green enchilada sauce, heated
2 c. chicken or turkey, cooked and diced
1/2 pt. sour cream
1/2 c. green onions (including green tops) chopped
1/2 of 4 oz. size can green chiles, chopped
3/4 c. cheddar cheese, shredded

Soft fry tortillas, dip tortillas one at a time with tongs into heated green enchilada sauce. Place tortillas in large shallow dish. Combine chicken, sour cream, green onions and chilies and mix well. Spoon 1/4 cup chicken mixture into center of each tortilla. Roll each tortilla around filling and place flap sided down in pan. Spoon remaining enchilada sauce over rolled tortillas. Sprinkle with cheese.

Bake uncovered in 350 degree oven for 25 minutes to heat through and melt cheese. Serves 6.

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Reviews: 1
Mar 25, 3:53 PM
Kelly (Texas) says:

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