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Mexican Enchiladas Recipe

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Mexican Enchiladas image
Brooke Emerson


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

Faye Mann
Added: Wednesday, September 17, 2008


6 flour soft tortillas
green pepper
sour cream
1 1/2 cup of half n half cream
1 envelope chicken oxo
grated cheddar cheese

Prepare chicken according to your liking - pan fry, grill, oven cook etc. After cooking cut into strips. Cut onions into wedges and peppers into strip and quickly pan fry or grill until soft but crisp.
Lay out 6 shells and place chicken, onions and peppers onto shells. Add 1 Tablespoon of sour cream and 1 Tablespoon of salsa onto of chicken mixture. Roll the shells into rolls (do not fold the ends in) Just make them long tubes. Place side by side in a 13X9 casserole dish that has been sprayed with Pam.
Mix cream and oxo in a dish and pour into casserole dish. Liquid should reach approximately 1/2 way up casserole dish. Top with roll with grated cheddar cheese, dot the top with salsa and garnish with jalapeņos.
Cover with tin foil and cook at 350 for 40 minutes. Until bubbly. Remove tin foil and cook another 5 minutes.

Personal Notes:
Personal Notes:
This dish works well for a supper served along with Yvonne's Mexican rice. Can also made for a pot luck supper.




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