"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from STACEY SMITH'S FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Fowler
Added: Wednesday, December 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts (Stewed)
1 can Campbell's Cheddar Jack Cheese Soup
1 can Campbell's Cream of Chicken Soup
8 Flour Tortillas
1 Pkg. Shredded Cheddar Cheese
1 Can Chicken Broth (or broth from stewing chicken)

Directions:
Directions:
Stew the checken breasts in salted and peppered water until done. Cool then shred in small pieces. Mix the cream of chicken soup with the chicken broth. Stir until smooth. Stir in shredded chicken until blended. Spoon chicken and soup mixture into the flour tortillas and roll them up. Place the rolled tortillas side by side in a 9 X 13 pan that has been lightly sprayed with Pam. Pour the Cheddar Jack soup over the top then top with shredded Cheddar cheese. Bake at 350 for about 30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Serve with sour cream and guacamole on a bed of shredded lettuce and refried beans and Spanish Rice.

 

 

 

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