Mexican: Old El Paso Enchiladas Suizabreads, cheese/eggs, mexican, poultry 3 cup cooked shredded chicken 1 cup (4-oz) old el paso chopped 1 green chilies 1 teaspoon salt 1 cup (10-oz) old el paso green 1 enchilada sauce 1 can (5.33 fl oz) pet evaporated 1 milk 12 old el paso corn tortillas 2 cup shredded monterey jack 1 cheese Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly. |
