"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Rosalyn King
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6-8 corn tortillas
2 pkgs. Land Of Frost (sliced sandwich meat)
*you can use any brand or use leftover chicken or turkey in this recipe.
2 cans cream of chicken soup
1 small onion, finely chopped
mild, grated, cheddar cheese (as much or as little as you would like to use)
1/2 pint sour cream (or less)
1-7 oz. can diced, mild green, chili peppers

Directions:
Directions:
Chop onion and chicken sandwich meat - or -
*chicken or turkey leftovers. Mix in drained, can of diced, mild green, chili peppers. Add 1/2 pint sour cream (or less) and 2 cans of cream of chicken soup. Mix altogether.
Warm tortillas in oil to soften. Place soup mixture on each tortilla. Roll up and place in casserole dish. Continue until all tortillas are filled and lying side by side in casserole dish. Pour any leftover soup mix on top of rolled tortillas. Bake uncovered at 350 for 30 minutes.
*Sprinkle grated cheese over top last 5 minutes of baking time

Personal Notes:
Personal Notes:
This recipe is good for using up the left-over turkey from Thanksgiving Day.

 

 

 

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