"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Sheri Pruett Lisle
Added: Thursday, June 14, 2007

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 350 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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