Asian Enchiladas
by Courtney Agan
serves: 4
|
|
|
|
| |
Asian Enchiladas |
| Ingredients: |
| |
1 1/2 cups |
|
Cooked, Shredded Chicken |
| |
1/2 cup |
|
Sour Cream |
| |
1/3 cup |
|
Shredded Cheddar Cheese |
| |
1 4 oz |
|
Can Diced Green Chiles |
| |
1 Tsp |
|
Ground Cumin |
| |
8 |
|
Egg Roll Wrappers |
| Directions: |
| |
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, sour cream, cheese, chiles and cumin. Mix well. Place a small amount of mixture on each egg roll wrapper and roll up placing seam side down on cookie sheet. Spray lightly with cooking spray and bake for 15 to 20 minutes until golden brown.
|
|
