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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Joyce Cheatham
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
20 corn tortillas
1 small can (1 cup) diced chicken
1 8 oz carton sour cream
1 8 oz. carton jalapeno dip
1/2 cup cottage cheese
1/2 pound Monterey Jack cheese
1/4 cup diced green onions
Paprika
Garlic salt and table salt to taste

Directions:
Directions:
Mix chicken, sour cream, jalapeno dip, cottage cheese, grated Monterey Jack cheese, green onions, garlic and table salt together

Saute tortillas one at a time in oil on medium heat. Blot, add part of mixture above and roll. Repeat using all tortillas. Place in a shallow pan close together. May garnish with additional Monterey Jack cheese, paprika, green onions, and sour cream.

Bake at 450 degrees about 20 minutes or until heated completely.

Note: Green chilies in sour cream may be substituted for the carton of jalapeno dip.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is Dick Cheatham's recipe. Our family thinks that they are the best ever. Another favorite of Dick's is his delicious tacos. He learned to make tacos from Janice Ellsworth. Janice made tacos for our family every birthday and many weekends during the 70's and 80's. The Ellsworths were our only friends who invited all seven of the Cheathams for a meal.

 

 

 

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