This is from a friend of mine, it's our favorite Chicken Enchilada recipe ever!!!
3 cups cooked shredded chidken
1 4 oz can Old El Paso chopped green chiles
1 teaspoon salt
1 10 oz Old El Paso green chile enchilada sauce
1 5 ox can Pet evaporated milk
12 corn tortillas
2 cups shredded monterey jack cheese (I'm sure that I use more than that)
Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil (or water) for a few seconds on each side until limp. Dip each tortilla in the enchilada sauce mixture, fill with 1/4 cup chicken mixture (I also add a little cheese); roll up and place seam side down in 13x9 baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 450° oven for 15 minutes, until bubbly.
THIS IS THE BOMB!!!!
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