Recipe - Green Enchiladas

2 cup Basic Green Sauce; *
1 cup Dairy Sour Cream
10 Flour Or Corn Tortillas; **
3 cup Cooked Chicken; Shredded
1 cup MontereyJack Cheese;Shredded
Dairy Sour Cream

* See Sowest 2 for recipe. ** Tortillas should be 6inches in diameter
and should be warm.
~
Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven
to 350 degrees F. Dip each tortilla into the sauce to coat both sides.
Spoon One fourth cup of the shredded chicken onto each tortilla and roll up. Place
seam sides down in a 13 X 9 X 2inch ungreased baking dish. Pour remaining
sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until
cheese is melted, about 15 minutes. Serve warm with sour cream. RED
ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the
recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or
cooked beef for the chicken.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip