"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leah Jones
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. chopped cooked chicken
1 c. chopped green peppers
8 oz. salsa
8 oz cream cheese
8 - 6" flour tortillas
1 can cheddar cheese soup
1/4 c. half and half

Directions:
Directions:
Stir chicken, green pepper, 1/2 c. salsa and cream cheese in sauce pan over low heat until smooth. Spoon 1/3 c. of mixture into each tortilla and roll up seam side down in greased 9x12" pan. Heat soup and half and half in sauce pan over low heat until smooth. Pour over tortillas. Cover with foil. Bake at 375 for 30 minutes. Pour remaining salsa on top.

Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
I substitute red peppers for the green as I am not a big fan of green peppers. You will need at LEAST 20-30 minutes prep time to trim the fat off the chicken, chop it up and cook it.

 

 

 

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