"The belly rules the mind."--Spanish Proverb

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Miranda Marler Papizan
Added: Thursday, March 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 large boneless, skinless chicken breasts
2 16 oz. cans enchilada sauce
1 red onion, chopped finely
1 can chopped green chilies
2 -3 cloves garlic, diced finely
1 large jar salsa, reserve 1 cup
1 16 oz. container sour cream, reserve 1/4 cup
1 tsp. cumin
2 c. cheddar cheese
flour tortillas

Directions:
Directions:
Boil chicken breasts; cool; dice. Saute onion, garlic and green
chilies in 1 T. butter. Add 8 oz. salsa, one can
enchilada sauce, sour cream, cumin, 1 cup cheddar cheese
and
salt and pepper to taste. Fold in diced chicken. Simmer for
15 minutes. Divide
mixture among 10 large flour tortillas. Roll up and place in 9
x 13 baking dish, seam side down. Pour other can of
enchilada sauce over all. Top with remaining cheddar
cheese. Bake at 350 until hot and golden brown, about 30
minutes. Garnish with 1/4 cup sour cream, salsa and sliced
green onions.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Good to freeze.

 

 

 

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