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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans cream of mushroom soup
1/2 C enchilada sauce
3/4 C chopped olives
3/4 C julienned baby carrots
12 corn tortillas
2 T oil
1 lb. boneless skinless chicken
8 oz. grated mozzarella cheese
Directions:
Directions:
Mix cream of mushroom soup, enchilada sauce, olives, carrots. Warm tortillas in a heated pan or Dutch oven. Set aside and keep covered. Brown chicken in oil to prevent sticking. Add chicken to sauce, put a small amount of sauce in bottom of 13 x 9 baking dish. Begin the layers. Spread the meat evenly over six tortillas, then a thick layer of sauce. Sprinkle 1/2 cheese over layers and repeat. Bake at 350º for 30 minutes. Check every 10 minutes and give 1/4 turn. Don't cook more than 45 minutes. Remove garnish as desired.
Personal Notes:
Personal Notes:
We loved fixing this when the boys were youngand taking it on camping trips.

 

 

 

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