"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Creamed Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Evelyn Gunderson
Added: Sunday, July 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked shredded chicken
2 can Cream of Chicken soup
2/3 soup can of milk x 2
8 oz. low fat or non fat sour cream
1 can mild green chilies, diced (4 oz.)
8 oz. shredded cheddar cheese
10 flour tortillas (7 or 8 in.)

Directions:
Directions:
Mix all ingredients together except for chicken and
cheese. Divide chicken between the 10 flour
tortillas, putting down center of each one and top
with some of the sauce and cheese. Roll up each
one and place with seam down in a 9x13 in. pan.
(8 will go the long way with 2 on the side of pan.)
Pour remaining sauce over all of them. Make sure
sauce goes in between each one. Top with the
remaining cheese. Bake at 350 degrees for 45
minutes. Uncover for the last 15 minutes of baking
time.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This makes a great meal with a lettuce or fruit
salad. I usually serve cranberry sauce on the side.
The leftovers also freeze well.

 

 

 

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