1 ¼ c. Enchilada sauce
15 6” flour tortillas
1 lbs Monterey jack cheese, sliced into 15 strips
1 c. shredded Monterey jack cheese
1 c. salsa
1 can whole green chilies, sliced into 3 strips
1. Preheat oven to 350˚.
2. Combine enchilada sauce and salsa in medium bowl, mix well.
3. Pour 1 ½ c. sauce onto bottom of ungreased 9” x 13”baking pan.
4. Heat tortillas, one at a time in lightly greased medium skillet over medium heat for 20 seconds on each side or until soft.
5. Place 1 strip cheese and 1 strip Chili in center of each tortilla; roll up.
6. Place seam side down in baking pan.
7. Repeat with remaining tortillas, cheese and chilies.
8. Ladle remaining sauce over enchiladas; sprinkle with shredded cheese.
9. Bake covered for 20 minutes.
10. Remove cover; bake for an additional 5 minutes or until heated through and cheese is melted.
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