What You Need
4-1/2 cups shredded cooked chicken
1 can (4 oz.) chopped green chiles, undrained
1-1/2 cups Sour Cream,
1 pkg. (8 oz.) , KRAFT mexican style finely shredded cheese
16 corn tortillas (6 inch), warmed
2 cans (10 oz. each) red enchilada sauce, warmed
Make It
HEAT oven to 375°F.
COMBINE chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
SPREAD 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.
*Substitute shredded cooked beef or pork for the chicken.
*Serve with shredded lettuce and chopped tomatoes.
(Recipe from Kraft Kitchens)
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
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