"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

Quick & Yummy Chicken Enchiladas Recipe

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This recipe for Quick & Yummy Chicken Enchiladas, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brandy Whitmer
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Can Cream of Chicken or Celery Soup
1 Cup Plain Yogurt or Sour Cream
1 Cup of Cheddar Cheese
1 Onion, diced
1 Tsp. Chili Powder
1 (4 oz.) Can Green Chilies
1/2 Tsp. Butter
1 Lb. Chicken, cooked,shredded(or can of chicken)

Directions:
Directions:
Preheat oven to 375. Mix the soup and sour cream together, set aside. Melt butter in pan add chicken, diced onion, chili powder and green chilies. Cook until onions are soft. Turn stovetop off and add 3/4 of the soup mixture into the chicken mixture. Place 1/4 cup chicken mixture onto a tortilla and roll it up and place the tortilla seam down into a 13X9 baking dish. When tortillas are all rolled spread remaining soup mixture on top of the tortillas and sprinkle with cheese. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 20 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins.

 

 

 

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