Saturday, October 17, 2009


4-1/2 cups shredded cooked chicken
1 can (4oz) chopped green chiles, undrained
1-1/2 cups Sour Cream, divided
1 pkg(8oz) Mexican Style Finely Shredded Taco Cheese, divided
16 corn tortillas (6 inch), warmed
3 cans (10oz each) red enchilada sauce, warmed

1. HEAT oven to 375°F. Combine chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.

2. SPREAD 1 cup sauce onto bottom of 13×9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.

3. BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake 5 min. or until melted. Serve topped with remaining sour cream.

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