Associa Family Cookbook Volume III
|
163
1. Preheat oven to 350°F.
2. Dip the tortillas into the enchilada sauce. Lay each
tortilla flat, spread chicken and minced onion in a
line down the center, roll tightly to close, and place
in a large baking dish. Repeat until all tortillas are
filled.
3. Pour the remaining sauce over the rolled enchiladas
and top with cheese.
4. Bake for 20 minutes and serve with sour cream.
15-20 corn tortillas, warmed
1 (13 oz) can enchilada sauce
3 cups chicken, cooked & shredded
½ cup onion, minced
8 oz Monterey Jack cheese, shredded
sour cream (for serving)
R O S I E T . • P R O F E S S I O N A L C O M M U N I T Y M A N A G E M E N T , A N A S S O C I A
®
C O M P A N Y
Chicken Enchiladas
ingredients
directions
S E R V E S 4 - 6
Did You Know? The practice of
rolling tortillas around other food dates
back to Mayan times.
ENTRÉES
