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1. In a medium bowl, combine canned enchilada sauce and chicken broth. Stir in green chile peppers.
2. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Add filled enchiladas and top with the remaining sauce. Cover and bake as directed. Sprinkle enchiladas with desired cheese and bake, uncovered, about 5 minutes more or until cheese is melted or until Cotija cheese, if using, is softened and lightly brown.