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Verde Caliente Pollo Enchiladas w/ Sour Cream
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Ingredients

2 lbs. stewed and shredded chicken breast
3 16 oz. jars MFNMFoods Verde Caliente Salsa
1 ½ c. sour cream
3 c. shredded medium cheddar/monterrey jack cheese mix
1 ½ dozen yellow corn tortillas, fried in light oil, until slightly firm not crisp
shredded romaine lettuce and chopped tomatoes (for garnish)

Difficulty:	Average
Vegetarian:	No
No of Servings:	6
Preparation Time:	30 (minutes)
Cooking Time:	30 (minutes)
Hits:	1082
Rating:	5,00 (2 Votes)
Date added:	06.Nov.2008
Author:	Sharon Hopkins

Description Verde Caliente Pollo Enchiladas w/ Sour Cream

Instructions In a bowl, mix chicken, 1 ½ jars Verde Caliente Salsa, sour cream, and 1 cup of cheese mix. Take each tortilla, place 2-3 T. of mixture down the center and roll lengthwise. Place in 9x13, lightly oiled baking dish. Repeat until all mixture and tortillas are used and baking dish is full. Pour the remaining Verde Caliente Salsa over enchiladas and top with remaining cheese mix. Bake uncovered in 350° oven for 30 minutes. Remove and garnish with lettuce and tomatoes. Sour cream may also be used for garnish. Serve hot with pinto beans, marinated coleslaw and warmed flour tortillas.

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