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Smothered Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Amy Heise
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts (cooked and shredded)
1 pkg taco seasoning
1 can (4.5oz) green chillies / divided in half
2 cans cream of chicken soup
1- 16 oz container sour cream
8-10 flour tortillas
2 c. Mexican shredded cheese (or mild cheddar)

Directions:
Directions:
Mix shredded chicken , taco seasoning, and half green chillies- set aside.

Mix remaining green chillies, both cans chicken soup, and sour cream together in a separate bowl.

Pour half of the soup mixture into the bottom of a
9 x 13 lightly greased baking dish (be sure to cover bottom entirely). set remaining soup mixture aside for later.

Now spoon a generous amount of shredded chicken mixture into tortillas and roll up tightly. Place them into baking dish on top of soup mixture. Be sure to pack the tortilla roll-ups tightly from one end of pan to the other to prevent opening. Pour remaining soup mixture over the top of the filled tortillas. Sprinkle with Mexican shredded cheese.

Bake at 350 for 25 minutes. Enjoy while hot.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
From the Kitchen of Judy Westerheide.

 

 

 

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