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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Weston
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Corn tortillas (20 - 6 inch tortillas)
2 large cans cooked chicken
1 large onion (chopped)
˝ green pepper (chopped)
enough oil for sauté vegetables
Cheddar or Monterey Jack cheese (block – cut into ˝ inch strips)
1 can chopped chili peppers (Old El Paso)
1 can green chili sauce (Old El Paso)
1 can mushroom soup
˝ lb. Velveeta cheese
˝ can Rotel tomatoes
Shredded cheese

Directions:
Directions:
Sauté onion and green pepper in oil until tender. Add chicken, chili peppers and vegetables. Heat thoroughly. Heat tortillas to make soft. Place cheese strips and chicken mixture in soft tortilla and roll to make enchilada. Place in 9X13 pan, sprayed with non-stick spray.

Mix soup, Velveeta cheese, green chili sauce and Rotel tomatoes in sauce pan and heat thoroughly. Pour over enchiladas, cover with foil and heat in 350 degree oven. When bubbly remove foil and sprinkle with shredded cheese. Return to oven until cheese is melted. Remove from oven and let sit 5-10 minutes before serving.

Number Of Servings:
Number Of Servings:
About 20 enchiladas

 

 

 

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