---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Chicken Enchiladas
 Categories: Main Dish,Casserole,Mexican
      Yield: 12 Servings
 
      6 c  Cooked Chicken Breast
           -Shredded
      1 c  Celery,Chopped
      2 c  Salsa
      2    Onions,Chopped
    1/2 c  Canola Oil
      2 t  Hot Sauce
     18 oz Tomato Sauce
     12    Flour Tortillas
     12 oz Monterey Jack Cheese
           -Shredded
      4 oz Diced Green Chilies
           Pepper
           Salt

[Note: This is one of my favorite dishes. -peggy]
Sauté celery and onions in oil.
Combine salsa, chilies, chicken, and celery/onion mixture and stir.
Add salt and pepper to taste. Make enchiladas with tortillas by filling
with chicken mixture.
Open can of tomato sauce. Add hot sauce to tomato sauce to your liking
(hot or less hot).
Arrange enchiladas in an oiled baking pan.
Pour tomato sauce over them spreading out evenly to coat the whole top
and run down the sides.
Sprinkle with shredded cheese.
Bake for about 25 minutes in a 350 oven until cheese melts and
enchiladas are heated through.
Serve.


Per Serving: 326 Cal (55% from Fat, 14% from Protein, 32% from Carb);
11 g Protein; 20 g Tot Fat; 7 g Sat Fat; 9 g Mono Fat; 26 g Carb; 3 g
Fiber; 282 mg Calcium; 2 mg Iron; 800 mg Sodium; 25 mg Cholesterol


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