"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

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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Evelyn Vernon
Added: Friday, November 9, 2007
Category:
Category:
Ingredients:  
Ingredients:  
4 whole chicken breasts, boiled
1 Tbl. butter or oil
1 large onion, chopped
1 can cream of chicken soup
1 (8oz) pkg. cream cheese
12 flour tortillas

Sauce:
1 bottle La Victoria green sauce (7 oz)
2 tsp. fresh parsley, minced
2 tsp. fresh cilantro, minced
2 C sour cream
2 C chicken broth
2 C monterey jack cheese, shredded
Directions:
Directions:
Dice or shred cooked chicken breasts. Heat butter and saute onion. In bowl, combine chicken, onions, soup and cream cheese. Set aside. In another bowl, combine green sauce, parsley, cilantro, sour cream and chicken broth to make sauce. Coat tortillas in oil and fry one at a time, just until limp (optional). Spread chicken mixture on tortilla, roll and place seam side down in 9x12 inch baking dish. Pour sauce over enchiladas and cover with foil. Bake at 350º about 30 minutes. Remove foil, sprinkle with cheese and return to hot oven until cheese melts, bubbles and begins to brown.

 

 

 

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