"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Enchiladas Supreme Recipe

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This recipe for Chicken Enchiladas Supreme, by , is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen Hill Mongan
Added: Thursday, April 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. cooked chicken, cubed
1 1/2 c. grated cheddar cheese
1/4 c. onion, chopped
4 oz. can chopped green chilies
1/2 c. sour cream
1 can cream of chicken soup
1/2 t. garlic salt or powder
8 large 10" flour tortillas

SAUCE
1 can cream of mushroom soup
4 oz. can chopped green chilies
1 c. Monterey jack cheese, grated

GARNISH
Tomatoes
Black olives, sliced
Green onions
Sour cream
Avocados
Cilantro (if desired)

Directions:
Directions:
Mix first 7 ingredients together. Put a portion on each of 8 flour tortillas. Roll up and put in 1 or 2 shallow, greased baking pans leaving a little space between each one. Cover with sauce and let stand in refrigerator several hours (cover with foil). Bake covered 45 min. at 350F.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
If you do not like spicy food, divide 1 can of green chilies between filling and sauce.
This is a perfect dish to make ahead. I have even frozen it before baking and then baked it after thawing.

 

 

 

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