"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchiladas or Breakfast Enchiladas Recipe

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

Contributor:  
Contributor:  
Rita Grzankowski
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole roasted chicken cooked and deboned
8 oz cream cheese
4 oz can mild chopped green chiles
2 cans El Paso green enchilada sauce
small soft taco shells
8 oz mexican blend shredded cheese
Optional: chopped tomatoes, black olives, green onions and shredded lettuce.

Breakfast Enchiladas

Same recipe except instead of chicken you will need
1 chopped onion
1/2 lb honey ham chopped
12 eggs
Salt and Pepper

Directions:
Directions:
Preheat oven to 425 Mix chicken, cream cheese and chiles in saucepan and cook until heated through. In a 9x13 pan pour one can of enchilada sauce. Put a spoon or two full of the chicken into a tortilla, roll it up and put it in the pan. Keep rolling them up until all the chicken is gone. Pour the second can of sauce on top of the enchiladas. Sprinkle the cheese on top and bake for 30 min or until cheese is melted and browned. Serve with your choice of toppings.

Breakfast Enchiladas

Saute the onions until golden
Add the ham
Beat the eggs with a dash of milk and scramble into the onions and ham. When the eggs are done add the cream cheese and the chiles and mix until heated through. Assemble the exact same way as the chicken ones and bake the same degrees and time.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Karen Thomas introduced this recipe to me a few years ago and I have been making it regularly ever since. It is so good!! I usually have some kind of rice and some refried beans to go along with the enchiladas. The breakfast ones are really good too!!

 

 

 

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