"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken enchiladas Recipe

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This recipe for 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:  
Anne Holdaway
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Rotisserie chicken
20 flour tortillas
1 can cream of mush soup
1 can cream of chick soup
1-2 c. sour cream (your preference)
1 can Ortega diced chilies
cheese-shredded

Directions:
Directions:
remove skin and De-bone the chicken, then shred or dice. In sauce pan add soups chilies and sour cr. warm so it's creamy. Heat tortillas in between a towel in micro for 2 minutes. Butter a very large casserole dish, cover bottom of dish with sauce, remove stack of tortillas from micro, use large spoon to apply sauce down center of tortilla, add diced chicken, cheese and roll, place in dish and repeat until they are all done. Pour the remaining soup mix over all, top with some cheese, cover with foil and bake at 350 till warm through and bubbly. Yum, yum!!

Number Of Servings:
Number Of Servings:
10-14 (place in foil and freeze some, so easy to take out and bake)
Preparation Time:
Preparation Time:
half hour to 45 min.
Personal Notes:
Personal Notes:
When I have taken this to gal's with new babies, it's a favorite. I serve with baconed green beans and Aunt Betty's cool whip salad.

 

 

 

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