·
1 (13 oz) can chicken, shredded (2 cups chopped cooked
chicken)
·
1 cup sour cream (OPTIONAL - I never use this)
·
1 anaheim pepper, diced
·
1 cup chopped onions
·
2 Tbsp butter
·
½ tsp salt
·
4 cups shredded cheese (cheddar or pepper jack)
·
12-15 corn tortillas
·
1 (15-oz) can enchilada sauce (red or green)
·
Green onions to garnish, topped
Saute onions and
peppers in butter until golden. Combine onions, peppers, chicken, salt and 2
cups cheese.
Preheat oven to
350 F.
Heat tortillas in
microwave to soften (about 50 seconds for 6 tortillas). Spoon about ½ cup of
the chicken mixture into each tortilla. Roll up and place close together in a
9x13 greased pan (may also need a greased 8x8 pan). Cover with remaining
shredded cheese.
Bake uncovered at
350 F for 20-30 minutes. Garnish with chopped green onions, tomatoes, and/or sour cream.
Source: Essential Mormon Cookbook
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