Ingredients
- 1 pound cooked shredded chicken (about 3 cups)
- 4 ounces chopped green chiles
- 1 teaspoon salt
- 1 cup green enchilada sauce
- 5 ounces evaporated milk
- 12 ounces corn tortillas (12 tortillas)
- 8 ounces monterey jack cheese, shredded (2 cups)
How to Make
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Step 1: Mix together chicken, chiles and salt.
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Step 2: Combine enchilada sauce and evaporated milk.
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Step 3: Fry tortillas in hot oil for a few seconds on each side until limp.
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Step 4: Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish.
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Step 5: Pour remaining sauce over.
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Step 6: Sprinkle with cheese.
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Step 7: Bake in preheated 425F oven for 15 minutes, until bubbly.
We hope you enjoy this recipe!
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