"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken Enchilada Bake Recipe

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

Contributor:  
Contributor:  
Haley Morgan
Added: Thursday, January 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup chopped onion
1 garlic clove minced
2 tablespoons butter or margarine (I use Smart Balance)
1/2 cup sour cream
10 3/4 ounce cream of chicken soup
4 ounce can chopped green chilies
1 1/2 cups cubed cooked chicken or turkey
1-2 cups shredded Cheddar cheese
1/4 cup oil
8 corn tortillas
1/4 cup milk

Directions:
Directions:
Heat oven 350 degrees. In a medium saucepan over medium heat, saute onion and galic in margarine until tender. Stir in sour cream, soup, green chilies and mix well. Reserve 3/4 cup and set aside. Stir in chicken and 1/2 cup of cheese into remaining sauce. In a medium skillet heat oil; fry tortillas a few seconds or just until limp. Drain on paper towels. Fill tortillas with chicken mixture; rollup. Place seam side down in ungreased 8x12 baking dish. In a small bowl combine reserved 3/4 cup sauce with milk and spoon over tortillas. Top with remaining Cheddar cheese and bake 30-35 minutes.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This recipe is from a fellow mom. We enjoy this regularly at our home.

 

 

 

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