Bake 5-6 chicken breast halves
sprinkled generously with lemon pepper seasoning and small amount of garlic powder for 30-45
min. or until juice runs clear. Slice
thinly across the grain. Grate 1 lb.
Monterey Jack cheese. Warm 10 tortillas
on hot non-stick fry pan - about 10-30 seconds on each side. Keep warm between two clean layers of
towel. Pour 1 19oz. can of Green
Enchilada sauce into 13" X 9" pan.
Lay warm tortilla in Enchilada sauce, turn over, fill with chicken and
cheese, and roll, place next to end of pan.
Repeat until all chicken is used.
May need to add more enchilada sauce, if there is not enough to coat
each tortilla. After they are all rolled
and in pan, pour more sauce over them and top with cheese. Cover and cook at 350 for 20-30 minutes.
No comments:
Post a Comment