Green-Sauced Chicken Enchiladas
In this recipe we dry-sautéed the tortillas instead of frying them (the traditional method) and decreased the cheese. Be sure to use corn tortillas because flour tortillas will turn gummy. Make the Green Enchilada Sauce first. Enchiladas are typically very spicy, but we've made this dish in a milder form. If you want to kick up the heat, adapt to taste by adding jalapeños or serrano chiles to the enchilada sauce.
Recipe by Cooking Light March 2000
