Wednesday, May 5, 2010

Cinco De Mayo

Chicken Enchiladas
3 C cooked chicken
2 C (8 oz) shredded Monterey Jack cheese
Mexican blend
1/2 C sour cream
1 (4.5 ox) can chopped green chilies
1/3 C fresh cilantro, chopped
Stir together and divide evenly onto 8 (8")flour tortillas,
and roll up. Arrange in a lightly greased 9x13" baking dish. Spray top of tortillas with cooking spray. Bake 350 for 35-40 minutes until golden.
Topping: 1 C (8 oz) sour cream
1 (8 oz) bottle green taco sauce
combine and spread over hot enchiladas. Sprinkle on garnish.
Garnish: diced tomatoes, chopped avocado chopped green onion, chopped cilantro

No comments:

Post a Comment