Green Enchiladas
Green Enchiladas is an moderately easy dinner. Made with 2 doz. corn tortillas, 4 cans cream of chicken soup, garlic salt to taste, 2 pkg. monterey jack cheese, grated and 1 can chicken, shredded or 1 chicken breast, diced and cooked, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Dip tortillas in hot grease until limp.
Drain on paper towels.
Combine 2 cans soup, 1 package of cheese, 1/2 pint of sour cream, comino, garlic salt, 1 can chilies and diced chicken. Place 1 large tablespoon of mixture on each tortilla and roll. Place each enchilada tightly against next in long baking dish. Mix second package of cheese, soups (undiluted), remaining sour cream and chilies in bowl.
Stir well and spread over enchiladas. Place in 325Β° oven and heat until bubbly.
Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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