Title: Green Enchiladas
Categories: Mexican, Poultry, Cheese/eggs, Sauces
Yield: 5 servings

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

* See Sowest 2 for recipe. ** Tortillas should be 6-inches 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 1/4 cup of the shredded chicken onto each tortilla and roll up. Place
seam sides down in a 13 X 9 X 2-inch 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.

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