12 corn tortillas
4 cups green chile sauce
3 cups minced cooked chicken
1 pound jack cheese, grated
¼ cup minced onion (optional)
Salt to taste
1 pint sour cream
Heat tortillas on a hot griddle and keep warm under a tea towel. Or heat
the tortillas in oil and drain well on paper towels. Mix one cup of the
chile sauce (see page 15 for recipe) with the chicken. Put ¼ cup of the
chicken mixture on each tortilla and roll it up. Place in an oblong
baking dish. Cover the enchiladas with the grated cheese. Add the onion,
if desired, and salt to taste to the remaining chile sauce and pour over
the enchiladas. Bake at 350 degrees F for about 20 minutes. Smother with
sour cream and return to oven for 10 minutes, or until everything is
hot. Serve immediately. Serves 6.