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Recipe by: Katy Crowley
Ingredients:
- 10 flour tortillas
- 3 eggs & 3 heaping tablespoons of sour cream blended
- 1/2 onion, chopped
- 2 - 4 oz cans of whole Ortega green chilis, sliced in strips
- 1 roasted chicken, cut in small pieces
- 2 - 8 oz packages Kraft grated cheddar & Monterey cheese
- 1 - 28 oz can of Las Palmas Mild Enchilada Sauce
- 1 - 8 oz package Kraft grated cheddar cheese
- 1 - 2.25 oz can of sliced black olives
Directions: Line: large baking dish, sprayed with Pam if not a non-stick dish, with 3 tortillas, "puzzled" to cover the bottom of the dish Layer: 1/2 of items #2 through #6 on the tortillas
Sprinkle: a little of the enchilada sauce over the top Repeat: layer the remainders of items #2 through #6 & sprinkle with sauce Top: with tortillas, most of the remaining sauce, grated cheddar &
black olives Cover: with foil Bake: at 350 degrees for 1 hour Warm: and serve the remaining sauce on the side Slice: in 4" squares and serve with a tossed green salad
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