"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Eleanor & Dale Mueller
Added: Sunday, February 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Corn tortillas
1 chicken boil with one bouillon cube
Bone and cut up chicken; mix with salt, pepper
and cumin.
1 medium onion
6 green tomatoes
jalapeno pepper (washed, seeded and chopped)

Directions:
Directions:
Cook onions. Add tomatoes and pepper. Cook for 10 minutes. Add cumin, pepper and salt. Chop in blender for a short time. Keep sauce warm.
Warm corn tortillas in hot oil. Fill with chicken and roll up. Put in casserole dish. Spread sauce over top. Sprinkle with cup parmesan cheese and cover with - 1 cup sour cream. Warm in 350 oven for 20 minutes.

Personal Notes:
Personal Notes:
This is great served with garlic rice.

 

 

 

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