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Green Enchiladas

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      Title: GREEN ENCHILADAS
 Categories: Mexican, Poultry, Cheese/eggs, Sauces
      Yield: 5 Servings
 
      2 c  Basic Green Sauce; *
      1 c  Dairy Sour Cream
     10    Flour Or Corn Tortillas; **
      3 c  Cooked Chicken; Shredded
      1 c  MontereyJack Cheese;Shredded
           Dairy Sour Cream
 
  *     See Sowest 2 for recipe. ** Tortillas should be 6-inches in
  diameter and should be warm.
  ~------------------------------------------------------
  ~----------------- Prepare basic green sauce and stir in the 1 cup of
  sour cream.  Heat oven to 350 degrees F. Dip each tortilla into the
  sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto
  each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch
  ungreased baking dish.  Pour remaining sauce over enchiladas and
  sprinkle with the cheese. Bake, uncovered, until cheese is melted,
  about 15 minutes. Serve warm with sour cream. RED ENCHILADAS:
  Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the
  recipe) for the Basic Green sauce. Substitute 3 cups of shredded
  cheese or cooked beef for the chicken.
 
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