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6 Heart of the Texas Triangle

Discover

the Taste

Green Enchiladas

INGREDIENTS
2-3 Cups of shredded chicken
20-25 yellow corn tortillas
1 can of Cream of Mushroom Soup
1 can of Cream of Chicken
1 can of Green Enchilada Sauce or Green
Tomatillo Sauce
1 bag of Mexican Blend Shredded Cheese
(Monterey Jack, Cheddar, Asadero, and Queso
Quesadilla Shredded Cheeses)
2 tbsp of Butter
Salt to taste
Nonstick cooking spray Rick and Raquel Sanders with their children,
Kaden and Karly, enjoy preparing and serving
INSTRUCTIONS
• Spray baking pan with nonstick cooking this delicious recipe to family and friends. Rick
spray and pre-heat oven to 350 is the Vice-President of Citizens National Bank
degrees. in Mexia. Raquel is a Community Supervision
• Warm medium size skillet. Butter Officer for Limestone County. They are happy
tortillas on each side. to share this family recipe with you all and
• Place 2-3 tortillas in skillet at a time hope you enjoy this dish as much as they do.
and flip to soften them up on each side.
Stack tortillas aside.
• Using a blender, blend the cream of
chicken, cream of mushroom soup, and
green enchilada sauce.
• Pour about a cup of the mixture into a
small plate or bowl.
• Dip softened tortillas in the mixture and
spread on both sides.
• Fill each tortilla with chicken meat and
shredded cheese then roll each one and
place in a baking pan.
• Pour remaining blended mixture over
the top and sprinkle the remaining
shredded cheese.
• Bake for 30 minutes at 350 degrees.