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1 whole chicken
2 cups shredded Monteray Jack cheese
2 small cans chopped green chilis-DO NOT DRAIN
1/2 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons butter
2 cups shredded cheddar cheese
2 cups sour cream
1/4 teaspoon seasoned salt
2 packets dry enchilada sauce
tomato sauce per enchilada sauce directions
10-12 small flour tortillas
Extra cheese cheddar or monteray cheese to sprinkle on top.
Boil and cook chicken. Take off bones and shredded. Preheat oven to 350*. Spray two 13X9 baking dishes with cooking spray. Cook sauce according to package. Set aside. Place chicken in a large bowl, combine all the ingredients EXCEPT the enchilada sauce and blend completely. Spread about 1/2 cup on the bottom of the baking dish. Spoon 3/4 cup chicken mixture onto each tortilla. Rollup up and place seam side down. Pour remaining sauce over top, cover with alum. foil and bake 30-40 minutes until filling is hot and bubbly. Remove foil and sprinkle extra cheese on top, bake few more minutes just until cheese is melted.
Please note that this recipe feeds 8-10 people. Great dish for get togethers.
Answer:
ooooooooh man........I never met an enchilada I didn't like...I :love: mexican recipes!!!
This is so cool that youre posting!!! Love it...