"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Chicken Enchiladas, by Sarah Bray, is from Family Blessings Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans (13 oz) chicken brest, drained 1 cup chili salsa 1 (4 oz ) can chopped green chilies 2 1/2 cup heavy whipping cream 2 cup shredded mont jack cheese 10 (8 in) flour tortillas
Combine salsa, chilies and chicken. Place mixture in tortillas and roll. Place seam side down in a 9 x 13 dish. Pour whipping cream over top. Bake for 45 minutes at 350º. Sprinkle cheese on top for the last ten minutes of baking.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.