"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Enchiladas Recipe

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

Les/Kay Davis
Added: Saturday, September 22, 2007


Whole chicken
Little vegetable oil
1 chopped tomato
1 chopped onion
1 4 oz. can of diced green chilies
1 to 2 teaspoons of diced jalapeños
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of the chicken broth (approx.)
A little oregano
2 pkgs. of corn tortillas
Colby jack cheese

Chicken: Boil in water with salt, pepper, and a clove of garlic until completely cooked. Shred chicken.

Sauce: Saute in a little vegetable oil a chopped tomato, onion, green chilies, jalapeños. Add in the cream of mushroom soup, cream of chicken soup and chicken broth. Add in the shredded chicken and oregano.

1. Layer bottom of dish with tortillas
2. Cover with chicken sauce
3. Spread chopped lettuce and diced tomato
4. Cover with shredded Colby jack cheese
5. Repeat layers

Bake at 350º for approximately 30 to 40 minutes

Number Of Servings:
Number Of Servings:




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