Southwestern Recipes
Rolled Enchiladas
Yield: 4 servings, 3 enchiladas each
Ingredients
- 12 corn tortillas
- Oil (to soften tortillas)
- 1 recipe Shredded Chicken
- Enchilada sauce
- 1/4 pound Monterey Jack cheese, grated
Instructions
- Heat vegetable oil, soften the tortillas, and drain them on absorbent towels. Coat the tortillas with some of the sauce, then roll the chicken in the tortillas.
- Meanwhile, preheat the oven to 350 degrees F.
- Place 3 rolled enchiladas on each of 4 ovenproof serving plates. Pour sauce over the enchiladas and top with the cheese.
- Heat in the oven for 10 minutes or until the cheese is melted and the sauce
is bubbling.