Las Palmas 1-2-3 Enchiladas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Cooked and shredded chicken,
3 cup: Shredded Monterey Jack cheese, divided, 12 oz
1/2 cup: Chopped onion,
1 can: LAS PALMAS Green Chili Enchilada Sauce, 19 oz
8: Corn tortillas,
3/4 cup: Dairy sour cream,
1 can: Chopped green chiles, 4.5 oz
Directions:
1. In a small bowl, combine chicken, 2 cups cheese, green chiles and
onion.
2. In a small skillet, bring enchilada sauce to boil; remove from
heat. Dip each tortilla into heated sauce to soften.
3. Spoon 1/3 cup chicken mixture and 2 tablespoons sour cream down
center of each tortilla. Roll; place tortillas seam-side down in
12x8" baking dish. Pour remaining liquid enchilada sauce over top;
sprinkle wth remaining 1 cup cheese. Bake 20 minutes at 350F.
SUGGESTION: For another different and delicious Mexican taste, try
this recipe with LAS PALMAS Enchilada Sauce Original Style.
Submitted By MICHAEL ORCHEKOWSKI On 08-12-95
Source from luhu.jp
onion.
2. In a small skillet, bring enchilada sauce to boil; remove from
heat. Dip each tortilla into heated sauce to soften.
3. Spoon 1/3 cup chicken mixture and 2 tablespoons sour cream down
center of each tortilla. Roll; place tortillas seam-side down in
12x8" baking dish. Pour remaining liquid enchilada sauce over top;
sprinkle wth remaining 1 cup cheese. Bake 20 minutes at 350F.
SUGGESTION: For another different and delicious Mexican taste, try
this recipe with LAS PALMAS Enchilada Sauce Original Style.
Submitted By MICHAEL ORCHEKOWSKI On 08-12-95
Source from luhu.jp