My Recipes


User: nnss

Yield: 5 servings

Categories: mexican, poultry, cheese/eggs

amount unit name
2 C basic green sauce *
1 C dairy sour cream
10 flour or corn tortillas **
3 C cooked chicken shredded
1 C montereyjack cheeseshredded
dairy sour cream
2 for the recipe for the basic green sauce. substitute 3 cups of
shredded cheese or cooked beef for the chicken.


* 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