Northgate Market





cooked and shredded chicken meat
2 cups
green chile salsa
1 (8 oz) can
heavy cream, or sour cream
2 cups
corn tortillas
12 ct.
vegetable oil
Monterrey Jack Cheese, shredded
2 cups

Easy Directions

  1. Preheat oven to 350 degrees Fahrenheit while you prepare the enchiladas.
  2. Mix shredded chicken meat and the salsa in a bowl.  Put cream in separate bowl, large enough to dip fried tortillas.
  3. Heat a very small amount of oil in a large frying and fry the tortillas one at a time.  While the tortillas is still soft, dip them in the cream, fill with chicken mixture and roll up.
  4. Place enchiladas in un-greased baking pan (metal or glass) with seam side down.  When all 12 enchiladas are assembled, pour remaining cream over the top, then the remaining salsa and finally the shredded cheese.
  5. Bake until cheese is melted and enchiladas are bubbly hot, about 20 minutes.
  6. While dish is in oven, fix a healthy, delicious mixed salad.