"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Patricia Donlon
Added: Wednesday, July 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Tortillas
1 16 oz pkg sour cream
1 large black jack cheese (Monterey Jack)--shredded
1 1/2 lbs chicken--cooked and cubed
1 jar hot chili salsa (mild)
1 bottle green chili sauce
1 medium onion, chopped

Directions:
Directions:
In large bowl combine 1 1/2 cups sour cream,
1 cup shredded cheese, all of chicken, 1 cup green chili sauce, and onion.
In another bowl combine remaining sour cream, 1 cup green chili sauce, and remaining cheese.
Prepare tortillas--steam for a few seconds one by one in a a vegetable steamer. This procedure will soften the tortillas so that they don't crack.
Use a greased baking dish. Fill each tortilla with chicken mixture--roll. Arrange tightly, side by side in dish. Top with cheese mixture. Bake until bubbly in 350.
Serve with Salsa and Guacamole.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is from a good friend in Charlotte, NC. It is part of my Philip Morris days.

 

 

 

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