Favorite Plains Recipes for 8-29-09 | TheFencePost.com

Favorite Plains Recipes for 8-29-09

By Ethel Williams Papillion, Neb.

1 tsp. olive oil

4 oz. can diced green chiles

1 sm. onion, chopped

1/2 c. skim milk

1/2 c. monterey jack cheese, shredded

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1/4 c. cream cheese

1 c. enchilada sauce

2 c. chicken breast, cooked & shredded

10 (6″) flour tortillas

1/2 c. sharp cheddar cheese, shredded

Sauce: heat oil in large skillet, add green chiles and onions. Saute 3 minutes or until tender. Add milk, monterey jack cheese, cream cheese and enchilada sauce, stir well. Heat until cheese is melted. Stir in chicken and remove from heat. Reserve 1 cup sauce for topping. Fill each tortilla with about 1/4 cup sauce, roll up filled tortillas and place seam side down in 9×13″ baking dish. Top with reserved sauce and cheddar cheese. Bake 350˚ for 30 minutes.

By Ethel Williams Papillion, Neb.

1 tsp. olive oil

4 oz. can diced green chiles

1 sm. onion, chopped

1/2 c. skim milk

1/2 c. monterey jack cheese, shredded

1/4 c. cream cheese

1 c. enchilada sauce

2 c. chicken breast, cooked & shredded

10 (6″) flour tortillas

1/2 c. sharp cheddar cheese, shredded

Sauce: heat oil in large skillet, add green chiles and onions. Saute 3 minutes or until tender. Add milk, monterey jack cheese, cream cheese and enchilada sauce, stir well. Heat until cheese is melted. Stir in chicken and remove from heat. Reserve 1 cup sauce for topping. Fill each tortilla with about 1/4 cup sauce, roll up filled tortillas and place seam side down in 9×13″ baking dish. Top with reserved sauce and cheddar cheese. Bake 350˚ for 30 minutes.

By Ethel Williams Papillion, Neb.

1 tsp. olive oil

4 oz. can diced green chiles

1 sm. onion, chopped

1/2 c. skim milk

1/2 c. monterey jack cheese, shredded

1/4 c. cream cheese

1 c. enchilada sauce

2 c. chicken breast, cooked & shredded

10 (6″) flour tortillas

1/2 c. sharp cheddar cheese, shredded

Sauce: heat oil in large skillet, add green chiles and onions. Saute 3 minutes or until tender. Add milk, monterey jack cheese, cream cheese and enchilada sauce, stir well. Heat until cheese is melted. Stir in chicken and remove from heat. Reserve 1 cup sauce for topping. Fill each tortilla with about 1/4 cup sauce, roll up filled tortillas and place seam side down in 9×13″ baking dish. Top with reserved sauce and cheddar cheese. Bake 350˚ for 30 minutes.