Recipes from Mexico :: Mexican Main Dishes Poultry
12 corn tortillas Oil (to soften tortillas) 1 recipe Shredded Chicken Enchilada sauce 1/4 pound Monterey jack cheese, grated Heat canola (or other vegetable) oil, soften the tortillas, and drain them on absorbent towels. Coat the tortillas with some of the sauce, then roll the chicken in the tortillas. Meanwhile, preheat the oven to 350 degrees fahrenheit. Place 3 rolled enchiladas on each of 4 ovenproof serving plates. Pour sauce over the enchiladas and top with the cheese. Heat in the oven for 10 mins. or until the cheese is melted and the sauce is bubbling. Serves 4.
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