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

Sandy's Chicken Enchildas Recipe

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This recipe for Sandy's Chicken Enchildas, by , is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris McRae
Added: Saturday, March 29, 2008


Cream of Chicken Soup
Sour Cream
Chili Powder
Shredded Boneless Chicken
Shredded Mexican Blend Cheese

Preheat oven to 375.

In small bowl, blend until smooth 1 can of Cream of Chicken Soup and ½ cup of sour cream. Set aside

Place 2 T of margarine in 2 quart saucepan and melt on medium heat

Add ½ cup chopped onion….sauté until tender.

Add chili power

Add 2 cups of diced pre-cooked chicken.

Add 2T of the soup mixture

Remove from heat.

Take a pre-made tortilla and spread about ¼ cup of chicken mixture, fold sides over filling and place seam-side down in a greased 9 x 13 inch baking dish.

Make as many tortilla’s as chicken mixture allows

Pour the rest of the soup mixture OVER the tortilla filled enchiladas.

Cover with foil.

Bake 15 minutes.

Sprinkle with shredded Mexican cheese or shredded Monterey Jack or Cheddar Cheese.

Bake uncovered for 5 additional minutes….or until the cheese melts.

This is NOT spicy…. If you want it “SPICIER” you can add Rotel or green chilies

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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