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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Angie Walker
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-4 Large Chicken Breasts
2 small cans green chiles
1 16 oz carton sour cream
Cumin (to taste)
Red Pepper Flakes, or Chili Pepper (depending on your taste for hot)
1/2 cup Chicken broth, or bouillion cut with water
Garlic Salt or minced garlic
Chopped and Sauteed Onion (I saute onion and garlic in butter) You may substitute onion salt if you like.
10 flour or corn tortillas
1 16 oz pkg of mexican blend cheese (you can just use colby and jack mixture)

Directions:
Directions:
Either brown of boil chicken breasts, seasoned with the cumin, garlic and onion salts and red pepper. While cooking breasts, in medium saucepan, add sour cream, green chiles (undrained), chicken broth and cumin, garlic and onion salts and red pepper. ( I can't give exact measurements of these spices but I use them abundantly) Mix well and let this mixture simmer on low while breasts are cooking.
Cut or tear breasts. In large baking dish sprayed with oil, layer tortillas (you can roll this up as well or leave laying flat) a spoonful or so of sauce, chicken and a small sprinkle of the cheese. Layer ingredients alternately until all chicken is used. Top with remaining sauce and Cheese. Bake @ 350 to melt cheese.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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