Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 c. cooked shredded chicken; 1 (4 oz.) can chopped green chiles; 1 tsp. salt; 1 (10 oz.) can green chile enchilada sauce; 1 small can Pet evaporated milk; 10 Old El Paso corn tortillas; 2 c. shredded Monterey Jack cheese

7 ingredients

8 steps

Ingredients

3 c. cooked shredded chicken
1 (4 oz.) can chopped green chiles
1 tsp. salt
1 (10 oz.) can green chile enchilada sauce
1 small can Pet evaporated milk
10 Old El Paso corn tortillas
2 c. shredded Monterey Jack cheese

Directions

1

Mix chicken, chiles and salt.
2

Combine enchilada sauce and evaporated milk.
3

Fry tortillas in hot oil for a few seconds on each side until limp.
4

Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture.
5

Roll up and place seam side down in 13 x 9-inch baking dish.
6

Pour remaining sauce over mixture.
7

Sprinkle with cheese.
8

Bake in preheated oven at 425° for 15 minutes, until bubbly.