| Chicken Enchiladas
12 corn tortillas
Monterey Jack cheese,
1 onion, chopped
2 packages of chicken gravy mix
1 cup of sour cream
1 cup of diced green chilies
1 can of boned chicken (or leftover chicken) |
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Fry the tortillas in oil not crisp. Fill with cheese and chicken. Sprinkle with onions. Roll up. Prepare the gravy according to package directions. When gravy is cooked add sour cream and chilies. Pour over enchiladas. Bake at 350ºF. for 20 minutes. Back to Enchilada recipes |
