"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6-8 chicken breasts, boiled/cooked & shredded
1-2 pkg flour tortillas
1 large onion (or 2 small), diced
2 cans diced green chilies
1 small (8 oz) tub sour cream
4-6 c. shredded cheese (depending on how cheesy you like the enchiladas)
1 can cream of chicken soup
1 can cream of mushroom soup
1-1/2 c. milk
1 tsp. black pepper
1/2 tsp. salt
1 tsp. cayenne pepper

Directions:
Directions:
Mix shredded chicken, onion, green chilies, salt, black pepper, cayenne pepper, sour cream, and 1/3 of cheese in large bowl. Spray Pam in casserole pan. Fill tortillas with chicken mixture, roll up into enchiladas, and place in casserole pan.

Blend cream of chicken and mushroom soups with milk in a separate bowl; pour on top of enchiladas. Add more milk to mixture if you need more sauce to cover enchiladas. Cover with remaining shredded cheese. Bake uncovered for 20-30 minutes at 350. Serve while HOT.

Personal Notes:
Personal Notes:
I use reduced-fat ingredients, but don't use wheat or low-carb tortillas (they turn to mush).

 

 

 

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