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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Cindy McCormick
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
shredded, cooked chicken
1 can cream of mushroom soup
1 c. sour cream
1 can sliced olives
1 can chilies
1 package of jack cheese, grated
1 package of cheddar cheese, grated
heated corn tortillas


Directions:
Directions:
Combine mushroom soup and sour cream in a bowl. Reserve some of the cheeses and soup mixture to add to the top after you have rolled the enchiladas. Add remaining ingredients to soup mixture and stir. I spread some of the soup mixture into the pan before placing enchiladas into the pan. Roll chicken mixture into tortillas and place in 9 X 13 baking dish. Spread remaining soup mixture over rolled enchiladas and sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 30 to 40 minutes or until thoroughly heated. This recipe can be doubled.

Preparation Time:
Preparation Time:
30 to 40 minutes
Personal Notes:
Personal Notes:
I got this recipe from a veggie luncheon during "dental state boards". I used the real thing in place of the "fry chick" (veggie) and it's fantastic! You can also use a rotisserie chicken from the market. YUM.........

 

 

 

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