"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Enchiladas Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Patti Harper
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-3 cups cooked chicken. (buy a rotisserie chicken at the Grocery Store if you are too busy to cook one)
flour tortillas
1 bag of Monterrey Jack Cheese
1 can Green Enchilada Sauce
Sour Cream

Sauce:
1 stick of butter
6 tbsp flour
1 tbsp vegetable oil
2 medium onions chopped
4 green onions, cut into pieces
2 4 oz cans diced jalapeņo chilis drained
salt
pepper
cream of mushroom soup

Directions:
Directions:
Filling: prepare chicken or buy one that's already cooked , shred meat and put in a medium bowl in the fridge.

Sauce: Melt butter In a heavy medium saucepan over low heat. Add flour and cook until light brown, stirring frequently--abt 5 minutes. Whisk in 2 3/4 cups reserved cooking liquid (from chicken...if you bought one, use canned chicken broth). Increase heat to medium and cook until sauce thickens, stirring occasionally. Cool mixture
In another skillet heat oil, add onions, and cook until soft, stirring so they don't stick. Add sauce, sour cream, green onions, and 1 can of chilies. Season with salt and pepper occasionally for abt
5 minutes

Assemble:
Grease two 9/13 baking dishes. Spread 1/2 cup sauce over bottom of each dish. Add one cup of sauce to the chicken and mix well. Mix in 5 cups grated cheese and 1/4 cup chicken broth. Soften tortillas in hot oil or heat a few seconds in buttered dish in microwave. Divide chicken filling among tortillas and roll up. Arrange seam side down in prepared dish. Pour remaining sauce over tortillas. On top of that sauce, I pour a can of green enchilada sauce over the first sauce.
Sprinkle some extra cheese on top. Bake at 400 for about 20 minutes or until bubbly or cover with foil and refrigerate overnight or until ready to bake.

If you don't need to serve 12, make it in two dishes. Freeze one and have one for supper.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
This one is a little more work than some of the recipes, but everyone always loves it. It's a good dish to make on weekends and freeze to serve during the week. It's perfect to prepare when you have a craving for Superior Mexican but just can't get back to Louisiana!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

321W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!