www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| A good way to use leftover chicken. | |||||
| Ingredients: | |||||
| 16 oz | enchilada sauce,homemade or canned | ||||
| 2 cups | chicken, shredded | ||||
| 8 oz | Monterey Jack cheese, shredded | ||||
| 8 | corn tortillas | ||||
| 2 medium | green onions,diced | ||||
| Directions: | |||||
|
1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. 3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges. |
|||||