"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken or Turkey Enchiladas Recipe

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

Contributor:  
Contributor:  
Jennifer Beaumont
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Boned chicken or turkey cut in small pieces or shreds
2 dozen corn tortillas
2 cans cream of chicken soup
1 onion chopped fine
1 green pepper, chopped fine
1 small can diced green chilies
3 cups shredded cheddar cheese
8 oz. carton sour cream
1 can evaporated milk

Directions:
Directions:
Soften tortillas by dipping briefly in hot grease. Drain on paper towels. Combine soup, green pepper, chilies, onion & milk. Heat until bubbly. Turn off heat & stir in sour cream. Put small amount in bottom of a 9X13 pan.

In center of each tortilla add meat, cheese & small amount of sauce. Roll up & place in pan side by side. Top with remaining sauce & shredded cheese.

Bake in 350 oven for 20-30 minutes. Serve with salsa, Spanish rice, salad, and refried beans, if desired.

Personal Notes:
Personal Notes:
Mom got this recipe from a Lindsay Ward newsletter years ago.

 

 

 

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