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Receta Chicken Enchiladas
by CookEatShare Cookbook

Chicken Enchiladas
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  Raciónes: 8

Ingredientes

  • 1 pkg. lg. flour tortillas
  • 1 (15 ounce.) can refried beans
  • 1 (12 ounce.) pkg. shredded cheese
  • 2 cans Swanson chicken
  • 1 can mild Old El Paso enchilada sauce
  • 1 can cream of mushroom soup
  • 1 (6 ounce.) can tomato paste
  • 1 (6 ounce.) can water
  • Shredded lettuce
  • Minced tomato
  • Lowfat sour cream

Direcciones

  1. Spread a thin layer of refried beans in center of each tortilla. Spread a thin layer of chicken on top of beans, sprinkle cheese on top of chicken. Roll tortillas into an enchilada and secure with toothpick. Line enchiladas in a 9x13 inch pan.
  2. Mix together enchilada sauce, cream of mushroom soup, tomato paste and water. Heat through till mix is smooth. Pour over enchiladas and cover with foil. Bake 1/2 hour at 350 degrees.
  3. Remove foil, sprinkle remaining cheese on top, bake an additional 5 min or possibly till cheese melts. Top individual servings with lettuce, tomato and lowfat sour cream. Serve with Spanish rice and nachos.