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Entree

 

Chicken Enchilada Mix

Written: Aug 15, 1999 11:14 AM: Baranof Warm Springs, Alaska

Easy to make and always popular.

Ingredients:

Mushroom Enchilada Mix* 1 1/2 Cups
Diced Cooked Chicken 1 1/2 Cups
Tomatillo Sauce* 1 1/2 Cups
Shredded Mexican Style Cheese (Monterey Jack/Cheddar mix) 1Cup
Soft Corn Tortillas 8 each
Salt To taste

Directions:

Combine all the ingredients, reserving 1 cup of Tomatillo Sauce and shredded cheese, in a mixing bowl.

Place a thin layer of Tomatillo Sauce into a glass or oven-proof pan. Fill and roll mixture into a soft corn tortilla. Place seam side down in pan. When pan is full put another thin layer of Tomatillo Sauce on top and sprinkle with shredded Mexican Cheese (about 1/2 cup).

Cover casserole with foil and bake at 350 degrees for 25-30 minutes. Serve immediately.

Tomatillo Sauce*

Mushroom Enchilada Mix*

 

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