3 Tbsp. lime juice
1-2 tsp. oil
1-2 tsp. chili powder
1/2 tsp. garlic powder
1 lb chicken
10oz. can mild green enchilada sauce
2.5 lb bag shredded Mexican blend cheese
Cook chicken & cut it up (or canned chicken will do). Mix together honey, lime juice, oil, chili powder, and garlic powder. Add cooked chicken & mix. Add a little bit of the enchilada sauce to bottom of a 9x13 pan. Roll up tortillas with chicken mixture and some cheese. Pour enchilada sauce over top. Sprinkle with cheese. Bake uncovered at 350 for 30 min. Makes about 8 enchiladas.
from Crosspoint Ward Relief Society Cookbook p. 123 (Pam Fort)
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