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CHICKEN ENCHILADAS CONTINUED
OTHER NEEDED INGREDIENTS:
2
1
Dozen fresh corn tortillas (may use frozen if you allow
them to thaw out in refrigerator
Pound of grated low-fat mozzarella cheese
ASSEMBLING THE ENCHILADAS
1
. To assembled dip each tortilla in the heated sauce,
barely enough to make them pliable.(if you dip them
too long they will fall apart).
2
. Lay pliable tortilla on a cookie sheet (be careful, as the
tortilla will be very hot) and filled with 2 tablespoons of
chicken filling.
3
4
5
. Roll up and place on square cookie sheet, so that each
one is rolled up against each other.
. When all are done ladle sauce on top and sprinkle
cheese on top.
. Bake in a preheated 350 degree oven for 15-20 minutes,
or until the cheese has melted and beginning to bubble.
FILLINGS CAN BE MADE WITH LEAN ROAST BEEF, FISH,
SHRIMP, GAME MEATS, OR FOWL.
4
5
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