"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Memo’s Chicken Enchilada’s Recipe

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This recipe for Memo’s Chicken Enchilada’s, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill White
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 roasted chicken or 4 cooked chicken breasts
1 yellow onion
1 small can of diced green chilies
1 package Philadelphia Cream cheese
1 large can of green enchilada sauce
1 package of 12 corn tortillas
1 package of shredded jack cheese

Directions:
Directions:
Take chicken and remove skin and bones and dice the meat. Dice the onion and add it to a skillet over medium high heat with some oil and saute the onion for about 5 minutes. Then add chicken and dices green chilies and the cream cheese. After the cream cheese is melted and all the ingredients are blended then warm over low heat so all flavors blend together. In a sauce pan warm the enchilada sauce. In a sauce pan heat cooking oil until very hot. Take your tortilla and place in hot oil until tortilla begins to blister, then remove. Pat or shake off additional oil then place tortilla in warm enchilada sauce and remove. Next fill the tortilla with chicken and cream cheese filling placing seam side down in a rectangle Pyrex dish. Continue this process for all 12 tortillas. After your Pyrex dish if full of enchiladas pour the balance of the enchilada sauce over the enchiladas. Put into a preheated oven at 350 degrees for 25 minutes. Pull out the enchiladas and sprinkle heavily with the grated jack cheese and put back in oven until cheese begins to bubble. Serve with beans and Spanish rice and other condiments.

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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