| elegant Enchiladas Blancas posted By Cookinmom At Recipegoldmine.com April 27, 2001 3 Cups Cooked And Shredded Chicken
2 Cups Shredded Monterey Jack Cheese
1 (8 Ounce) Can Diced Green Chiles
3/4 Cup Sour Cream
1/2 Cup Sliced Green Onions
1/2 Teaspoon Each Ground Cumin And Salt
1 (2 1/4 Ounce) Can Sliced Ripe Black Olives, Drained
8 Corn Tortillas, Warmed
1 (10 Ounce) Can Rosarita Enchilada Sauce
1/2 Cup Shredded Cheddar Cheese in Large Bowl, Combine Chicken 1 1/2 Cups Monterey Jack Cheese, Green Chiles, Sour Cream, Green Onions, Cumin And Salt. Add Black Olives, Reserving 1 1/2 Tablespoons For Garnish; Mix Well. Place About 1/3 Cup Chicken Mixture Down The Center Of Each Tortilla. Roll To Enclose Filling; Place Enchiladas Seam Side Down, Into Two Lightly Greased 9-inch Square Baking Dishes. pour Sauce Over Enchiladas, Dividing Evenly Between Two Pans. Bake , Covered, At 350 Degrees F For 30 Minutes Or Until Heated Through. sprinkle Remaining Monterey Jack Cheese And Cheddar Cheese Over Enchiladas. Bake, Uncovered, For An Additional 5 Minutes Or Until Cheese Melts. garnish With Remaining Black Olives. makes 8 Enchiladas. |
