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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.