"The belly rules the mind."--Spanish Proverb

Midwestern Enchiladas Recipe

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This recipe for Midwestern Enchiladas, by , is from My Grandma's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorie Thul
Added: Tuesday, July 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds of chicken or turkey,cooked
3 cans of either cream of chicken OR cream of mushroom
1 pint of sour cream
1 can of rotel - drained OR 1 4oz can of green chillies
1/2 c oil
1 lrg pkg shredded cheddar cheese
2 pkg flour tortilla shells

Directions:
Directions:
In a large bowl, combine the first four ingredients and mix well
Heat the oil
Dip tortilla shell in oil, place on paper towel to dry
Place a couple spoonfuls of meat mixture on one end of the shell
Put some cheese next to the meat mixture
Roll and place seam side down into a greased pan
After filling and rolling all the shells put more cheese over the top of the shells
Bake for 30 minutes at 350

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
When my mother was telling me about this recipe on the phone I said "Mom, those are not Enchiladas" It sounded good though and I was curious about them so I tried it out.They were great! Not at all like standard enchiladas but rather a great Midwestern comfort food with a Mexican twist, hence I named them Midwestern Enchiladas.

 

 

 

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