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Enchiladas Sonrisa Doney Recipe

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This recipe for Enchiladas Sonrisa Doney, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Barr-Cole
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
18 white corn tortillas
1 1/2 c. Campbell tomato soup
6 oz. diced green chiles
12 oz. Monterrey Jack Cheese, grated
12 oz. cooked ham, sliced and cubed
6 oz. sliced black olives
12 oz. cooked chicken breast, chopped
3 oz. Cheddar Cheese, grated
24 oz. prepared enchilada sauce
4 green onions, chopped
8 oz. sour cream

Directions:
Directions:
Stir together soup and enchilada sauce. Heat over low heat. Make one layer of tortillas in 9x13 casserole dish. Top with ham, 1/2 of sliced olives, 1/2 of diced green chiles, 1/2 Monterrey Jack Cheese. Add second layer of tortillas. Top with chicken, remaining olives, chiles, and Monterrey Jack Cheese. Top with layer of tortillas. Pour sauce over. Top with Cheddar Cheese. Bake @ 375 F for 10-12 min. until cheese melts and sauce is bubbly.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min. not counting baking time.
Personal Notes:
Personal Notes:
Serve with rice and beans.

 

 

 

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