Green or Red Enchiladas
INGREDIENTS:
2 c Basic Green Sauce; * 3 c Cooked Chicken; Shredded
1 c Dairy Sour Cream 1 c MontereyJack Cheese;Shredded
10 Flour Or Corn Tortillas; ** Dairy Sour Cream
2 c Basic Green Sauce; * 3 c Cooked Chicken; Shredded
1 c Dairy Sour Cream 1 c MontereyJack Cheese;Shredded
10 Flour Or Corn Tortillas; ** 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.
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.