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Post by Granny Smith on Apr 13, 2008 8:37:26 GMT -5
Chicken Enchiladas contributed by riverwalk
Cooking oil 12 corn tortillas 2 cups cooked chopped chicken 8 oz. diced green chili peppers 1/3 cup chopped red or green onion 1 cup salsa 8 oz. sour cream 2 cups shredded Monterrey Jack cheese
Heat 2 tbsp. cooking oil in a medium skillet. Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp. Drain on paper towels. Repeat with remaining tortillas – add more oil as necessary.
Combine chicken, green chili peppers, onion and salsa. Spoon about 1/4 cup of the chicken mixture into each tortilla – roll up. Place tortilla rolls, seam side down in a baking dish.
Bake at 350 degrees, covered for 20-25 minutes. Uncover, spread sour cream on top and sprinkle with cheese. Bake until cheese melts.
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