"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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:  
Keith Hollenshead
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts, boiled and cubed
1 pkg. enchilada mix
1 onion, chopped
1 (8-oz.) can tomato sauce
1 pkg. flour tortillas
1 lb. Velveeta
1 can diced Ro-Tel
1 (8-oz.) container green onion dip

Directions:
Directions:
Melt Velveeta. Add Ro-Tel and onion dip to make the topping. Set aside. Saute onion in a little butter until clear. Add cooked chicken, enchilada mix, and tomato sauce. You may need to add a little water. Simmer 20 min. Stuff tortillas with mixture. Roll up and place seam side down in 9" x 13" greased dish. Cover enchiladas with the topping and cover. Bake at 350 for 45 min.

Personal Notes:
Personal Notes:
Keith is the son of Raymond Earl & Doris (Mitchell) Hollenshead & the grandson of the late Ray & Fern (Prince) Hollenshead. This is one of his favorite recipes prepared by Rhonda Blake, his fiance'.

 

 

 

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