Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by Nancy Tucker Jones, is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:	Contributor: Nancy Tucker Jones Added: Saturday, September 1, 2007

Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 1 Chicken, Cooked, boned & chopped 2 cans Cream of Chicken Soup 1 pt Sour Cream 1 sm can Green Chilies, chopped 1/2 t Salt 2 c Cheddar Cheese, grated 1/2 c Green Onion, chopped 12 Corn Tortillas

Directions:	Directions: Mix together: chicken soup, chicken, 3/4 pint of sour cream, green chilies, salt and onions. Soften tortillas in a small amount of hot cooking oil for a few seconds. Drain on paper towels. Put a big spoonful of filling in middle of each tortilla with a small amount of the grated cheese. Roll tortilla. Place (flap side down) in a long baking dish that has been lined with a small amount of the filling. After all enchiladas have been placed in dish, add remaining filling on top, then add the rest of the sour cream and any grated cheese left. Bake at 350° for 20- 30 minutes.

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Chicken Enchiladas Recipe

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