"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Enchiladas Recipe

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

Doris Matranga
Added: Saturday, May 30, 2009


1 (10 2/4 oz.) can cream of chicken soup
1 (12 oz.) bottle mild green chili salsa
3/4 cup chopped cilantro, divided use
1/2 tsp. ground cumin
2 cups shredded cooked chicken, turkey, beef, or pork (I use Rotisserie chicken)
1 1/2 cups shredded Mexican-style cheese blend
1 1/4 cups frozen corn, thawed
1 (4 oz.) can chopped green chiles
12 corn tortillas, warmed as package directs
2 cups shredded romaine lettuce
1 cup diced tomato
1 Hass avocado, diced
1/2 cup diced red onion
Accompaniment: sour cream

Heat oven to 350. Coat a 13X9 baking dish with non-stick spray.
Sauce: Whisk soup and 1/2 can water in a bowl until smooth. Stir in salsa, 1/4 cup cilantro, and cumin.
In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, the corn, chiles and remaining cilantro. Working with 1 tortilla at a time, spoon a scant 1/3 cup chicken mixture down the center; roll up and place seam side down in baking dish. Pour remaining sauce over top; sprinkle with remaining cheese. Cover dish with nonstick foil. Bake 30 minutes, uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted.
To serve: Sprinkle with some of the lettuce, tomato, avocado, and onion. Serve remaining amounts on the side.




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