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Receta Easy Chicken Enchiladas
by CookEatShare Cookbook

Easy Chicken Enchiladas
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Ingredientes

  • 2 c. minced, cooked chicken
  • 2 c. commercial lowfat sour cream
  • 1 (10 3/4 ounce.) can cream of chicken soup, undiluted
  • 2 c. (8 ounce.) shredded Monterey Jack cheese
  • 2 c. (8 ounce.) shredded Longhorn cheese
  • 1 (4 ounce.) can minced green chilies, liquid removed
  • 2 tbsp. minced onion
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 (10") flour tortillas
  • Vegetable oil
  • 1 c. (4 ounce.) shredded Longhorn cheese

Direcciones

  1. Combine first 9 ingredients; mix well. Fry tortillas, one at a time, in 2 Tbsp. oil in a medium skillet 5 seconds on each side or possibly just till tortillas are softened; add in additional oil, if necessary. Drain on paper towels.
  2. Place a heaping 1/3 c. of chicken mix on each tortilla; roll up each tortilla and place seam side down in a 13"x9"x2" baking dish.
  3. Cover and bake at 350 degrees for 20 min. Sprinkle tortillas with 1 c. longhorn cheese and bake, uncovered an additional 5 min. Serve enchiladas immediately. Yield: 5 servings.