|
|
Instructions |
|
|
|
Preheat oven to 350 degrees. Spray baking dish
with cooking spray. Spread 3/4 cup of red
enchilada sauce over bottom of baking dish and set
it aside.
|
|
|
|
Combine cooked shredded chicken, approximately 1
cup enchilada sauce, drained tomatoes, 1-1/2 cup
shredded cheese, diced jalapenos and onions (if
desired).
|
|
|
|
Heat tortilla shells, top each tortilla with 1//4
cup chicken mixture. Roll up tortillas and place
seam down in baking dish. Spoon remaining
enchilada sauce over the top of enchiladas; top
with cheese.
|
|
|
|
Cover dish with aluminum foil. Bake 25 minutes or
until enchiladas are hot and cheese mels. Remove
foil and bake 5 additional minutes. Serve with
sour cream and chopped cilantro, if desired.
|
|
|
|
Originally Submitted
12/3/2016
|
