"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Mary Jensen, Adam's aunt
Added: Thursday, July 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 - 4 chicken breasts
2 cans cream of chicken soup
1 can diced green chilies
1/2 c. milk
2 cans chicken broth
1 dz. corn tortillas
1 c. shredded cheese

Directions:
Directions:
Cook chicken breasts in broth until tender. Shred or chop into
small pieces. Mix cream of chicken soup with milk and green
chilies in a saucepan until it is a "smoothish" mixture. Prepare 8
x 8 pan or 9 x 12 pan with Pamę spray to prevent sticing. Dip
tortillas in soup mixture. Place in pan, fill tortillas with chicken.
Roll up and repeat until pan in full. Pour remaining mixture over
tortillas and sprinkle cheese on top. Bake 350║ for approximately
30 minutes or till "bubbly".

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Aunt Mary reports the favorite thing she likes to make for dinner
is reservations! : ) !

 

 

 

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