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Chicken or Crab Enchilada's Recipe

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This recipe for Chicken or Crab Enchilada's is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1# boneless chicken (cooked) or crab (can use imitation)
1 can El Paso green enchilada sauce
1 can El Paso chopped green chilies
Jalopenos (chopped) to taste
1 10 oz sour cream
3/4# Monterey jack or Mexican blend cheese (more if desired)
corn tortillas
season to taste with salt, pepper, garlic and paprika
Directions:
Directions:
Cook corn tortillas in hot oil 15 to 20 seconds each side (should be limp). Drain on paper towels. Put green sauce in flat bowl. Combine meat, chilies and jalapeños and spices. Dip one side of tortilla in sauce, add meat mixture and some cheese, place flat side down in casserole dish. Mix the sour cream with the left over sauce and pour over tortillas. Top with cheese.

Bake 20 - 30 minutes at 350º
Enjoy with toppings of your choice.

 

 

 

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