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Green Chile Chicken Enchiladas Recipe

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This recipe for Green Chile Chicken Enchiladas, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dina Holland
Added: Wednesday, July 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Roasted Chicken
2 c. Cheese, grated (Monterey Jack or Colby Jack)
1 can Green Chilies, diced
1 small Onion, diced (optional)
1/4 c. Cilantro, fresh chopped
1 tsp Cumin, ground
1/2 c. Sour Cream
1 28 oz. can of Green Chile Enchilada Sauce
2 doz. Corn or Flour tortillas (taco size)

Directions:
Directions:
Begin with de-boning and shredding the roasted Chicken, place in a large bowl. Add 1 cup of the shredded Cheese, 1 can of diced Green Chilies, 1/2 cup of Sour cream, 1/4 cup of Cilantro, diced Onion, Cumin and 1 cup of Green Chile Enchilada sauce. Mix together to make a filling. Warm corn tortillas in microwave with a damp paper towel so they will not crack when rolling the enchiladas or warm in a skillet with light oil and place on a paper towel to cool. Place a filling in the tortilla and roll into a 9" X 13" pan. Should be able to get 2 dozen in the pan. Once the first layer is done pour the green chile enchilada sauce over the rolled tortillas and start another layer. Pour more green sauce over the next layer and top with the remaining grated cheese and place in the oven at 350 for 30-35 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I use the roaster chicken because it is faster, but you can also use any chicken you might have on hand. I have even used the frozen chicken strips and diced them up to make the filling. If you do not like the green sauce you can also use red enchilada sauce as well.

 

 

 

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