"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Enchiladas, by Barbara Olson, is from Eagle Scout Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Taco shells Chopped onion 2 chickens or chicken breast Grated sharp cheddar cheese 1 can cream cheddar soup 1 sm carton sour cream 1 can chopped green chiles
Cook chicken or chicken breasts. Shred or chunk. Fill taco shells with 3 parts chicken, 1 part chopped onion, 1 part grated cheese. Put in glass pan. Make a sauce of soup and sour cream and tin with chicken broth. Heat over low heat, stirring. Add 1 can green chile's chopped. Pour over tacos. Add 1 cup grated cheese on top. Bake at 350º until brown and bubbly. May be frozen and reheated.
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