Saturday, August 8, 2009

Green Chile Chicken Enchiladas

Shredded Chicken, Monterey Jack Cheese, Flour Tortillas, Green Chile Sauce

Cook and cube chicken (or shred). Dip tortilla in green sauce. Put chicken and monterey jack cheese, then roll. Fill Pan and then pour remaining green sauce over top. Sprinkle with monterey jack cheese. Cover and freeze. Thaw and cook on 350 for 30-45 min (until cheese is golden brown).

For extra tastiness, add frozen (or canned) corn and canned (and rinsed) black beans with the chicken when you roll it.

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