3 C. cooked shredded chicken
1 can (4oz.) chopped green chilies (sometimes I use two cans)
1 tsp. salt
1/2-1 tsp. garlic powder
1 can (10 oz.) green chili enchilada sauce
1 small can (5.33 oz.) evaporated milk
8-10 small flour tortillas
2 C. shredded Monterey Jack cheese (I end up using more than two cups, probably more like 3)
Mix together the chicken, chilies, salt and garlic powder. In pie plate or bowl combine enchilada suace and evaporated milk. Dip each tortilla in enchilada sauce mixture, fill with handful of chicken mixture and handful of cheese. Roll up and place seam side down in 13x9 inch baking pan. Repeat until all chicken mixture is used. Pour remaining sauce mixture over top. Sprinkle remaining cheese over top. Bake in 425 degree oven fro 15 minutes or until bubbly and browned.
2 comments:
Anything with green chilies in it is awesome! You guys seem to have a lot of chicken recipes like we do. That is about the only "meat" we eat.
it's weird, because we used to eat a lot more hamburger, we would alternate between hamburger and chicken and no meat... but now I can't ever seem to think of all the hamburger things we used to eat. chicken is great with so many things!
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