This month’s recipe is one of my all-time favorites! It comes from team roper and pro golfer Kevin Lozares from Palo Alto, Calif. Kevin has made this dish numerous times and it’s one tasty meal that I can’t get enough of. Make it for the holidays at home or to take to a Christmas party! Happy holidays to all and have a great new year!
1 big can of Las Palmas Green Enchilada Sauce
1 can cream of mushroom soup
2 small cans of diced green chiles (I use Ortega)
1 pkg. of yellow or white corn tortillas
1½ - 2 lbs of cooked boneless chicken breast (boil and saute or bake in the oven)
Mexican mix grated cheese (as much as desired!)
Boil the chicken in water until cooked. Shred chicken, set aside. In separate pot mix the can of Las Palmas green enchilada sauce, the cream of mushroom soup, and the two small cans of diced green chilies. Bring to boil and let simmer.
Layer 6 tortillas across the bottom of the pan. Using half of the shredded chicken, cover tortillas with chicken. Sprinkle cheese over top of chicken. Cover the chicken and cheese with the yummy green enchilada sauce. Repeat this process again, starting with 6 tortillas. Bake in oven at 400º for 7 minutes. Let it set for a few minutes, then enjoy!
Send your recipes to my email: This email address is being protected from spambots. You need JavaScript enabled to view it. — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.