"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Girl's Camp Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Joanna Lance
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb shredded chicken, canned or fresh
8 tortillas
1 lb shredded monterey jack cheese, or if you like spicy, Pepper Jack
1 10 oz can cream chicken soup
1 cup sour cream
1 cup milk or half and half
1/4 cup mild green chilis, 1 4oz can

Directions:
Directions:
Heat oven to 350. Mix soup, sour cream, milk, and green chilis. Grease or butter a casserole or cake pan. Spread 2 tortillas to cover the bottom. Put 1/3 of the chicken, 1/4 cheese and 1/3 sauce in layers over the tortilla. Add more tortillas and more chicken, cheese and sauce to make 3 layers. Top with last 2 tortillas and last 1/4 of cheese. Bake for about 20 minutes or until cheese is bubbly and flecked with brown.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is Joanna's Favorite Girl's Camp Dinner. One year she was going to miss this dinner because she was on her 3 day hike, so since Jan was on Kitchen Staff she saved some for her to have for lunch the day she got back! What a great mom she has!

 

 

 

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