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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Joyce Carlton Hollenshead
Added: Wednesday, June 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 doz. flour tortillas
2 c. cooked shredded or cubed chicken
2 c. grated Monterrey Jack cheese

Sauce:
1/4 c. margarine
1/4 c. flour
2 c. chicken broth
1 can cream of chicken soup
1/2-1 chopped onion
1 c. evaporated milk
2 (sm.) jalapeño peppers or 1 (sm.) can of green chilies

Directions:
Directions:
Heat tortillas wrapped in foil in a 350º. Prepare sauce by heating margarine and blending in flour. Stir in broth and soup, onion and peppers. Heat & stir until thick; lower heat & stir in evaporated milk.

Using a 9" x 13" baking dish, pour a small amount of sauce in the bottom. Then place mixture of chicken, cheese and a spoonful of sauce in each tortilla. Roll tortilla and place seam side down in pan. After rolling the tortillas, pour remaining sauce over enchiladas & add remaining cheese on top. Bake @ 425º for 20 min..

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Joyce is the wife of Robert Hollenshead and the daughter-in-law of Virginia (Rogers) Hollenshead & the late John Hollenshead. This is a good way to use leftover turkey after the holidays. I use left over turkey in place of the chicken. Chris likes me to use hot pepper cheese in place of the Monterrey Jack cheese and peppers. You get the flavor but it is not hot. He also prefers shredded chicken to cubed.

 

 

 

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