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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Raymond Adams
Added: Sunday, December 10, 2006


3-4 Chicken breasts, cooked

3-4 medium potatoes, made into hash browns or a frozen bag of hash browns, diced hash browns work best.

2 cans enchilada sauce (I use green but any kind will do)

1 small can chopped green chilis

1 small can chopped black olives(optional)

1 small can jalapeno relish

1 can diced tomatoes and green chilis or jalapenos

1 small onion, chopped

1 package burrito sized tortilla shells

4 cups of shredded cheese ( I use Colby-jack cheese)

1. Shred the chicken in a food processor

2. Cook the hash browns and set aside. Fry in a skillet with oil (I use the hash browns as filler, you can use rice or black beans, if you like)

3. Mix chicken, olives, jalapeno relish, green chilis, tomatoes, and onions in a large bowl

4. Heat the shells in the microwave

5. Coat both sides of one shell with the enchilada sauce

6. Place an amount of cheese, chicken mix, and hash browns on the shell and roll (the amount will vary depending on how large you want the enchiladas)

7. Place in a greased 9X13 baking pan

8. Once the pan is full, pour the remaining chicken mixture and enchilada sauce over the enchiladas

9. Cover the pan with cheese

10. Bake uncovered at 350 for 45 minutes or until the cheese is well melted

11. Serve with sour cream, guacamole, salsa or any other topping you like

12. Enjoy

Number Of Servings:
Number Of Servings:
10 - 12
Preparation Time:
Preparation Time:
30 minutes




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