"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Layered Chicken Enchiladas, by Wendy Farr, is from The Farr Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 Chicken breasts, cooked and cut up 1 onion, chopped 1/2 cup chopped Ortega chiles 1/2 pint sour cream 1 can cream of chicken soup 2/3 cup evaporated milk 1 1/2 grated cheese 4 large flour tortillas
Butter the bottom of a 9X13 baking dish. In a bowl, mix chicken, onion, and chiles. In another bowl, mix sour cream, soup, and milk. Place 2 tortillas in the baking dish. Spread 1/2 chicken mixture, 1/2 soup mixture, and 1/2 cheese in layers over the tortillas. Repeat with remaining ingredients. Bake at 350º for 30 minutes.
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