Enchiladas Suiza
Made this recipe with some leftover turkey meat, and it worked well. Quite easy to put together, and it came out delicious. This is the kind of dish to make when you don't feel like cooking up a storm, and everyone at the dinner table will still be happily fed.
Yield
6 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken
cooked, shredded |
|
| 1 | cup |
green chili peppers
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
green enchilada sauce
|
* |
| 1 | can |
evaporated milk
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 2 | cups |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken
cooked, shredded |
|
| 237 | ml |
green chili peppers
chopped |
|
| 5 | ml |
salt
|
|
| 237 | ml |
green enchilada sauce
|
* |
| 1 | can |
evaporated milk
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 473 | ml |
monterey jack cheese
shredded |
|
Directions
Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp.
Dip each tortilla in enchilada sauce mixture; fill with ¼ cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish .
Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly.
