Mexican- Old El Paso Enchiladas Suiza

1 review, 5 star(s). 100% would make again

Ready in 1h

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1 c OLD EL PASO Green; (10-oz)
12 OLD EL PASO Corn Tortillas
Green Chilies
1 ts Salt
Enchilada Sauce
1 c OLD EL PASO; (4-oz), Chopped
1 5.33-oz can PET Evaporated milk
2 c Monterey Jack Cheese; Shredded
3 c chicken; Cooked shredded

Original recipe makes 1



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 1/4 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.

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My first try making enchilladas was successful thanks to this recipe. I used "fiesta blend" cheese, which was good, but definitely going to use a white cheese next time. There was no "sauce" leftover, so I may make some on the side next time. Very yummy! Oh- and I boiled the chicken with bullion for extra flavor.
craftyhobbyhouse 2y ago

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