- 3 cups enchilada sauce
- 2 cups shredded cooked chicken
- 1/2 cup thinly sliced green onions
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1 (4 ounce) can diced green chiles
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- CRISCO® Oil, as needed
- 12 (6 inch) corn tortillas
- CRISCO® No-Stick Cooking Spray
Sunday, July 10, 2011
Chicken Enchiladas
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