"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 Recipe

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This recipe for Chicken Enchiladas, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneke Amis
Added: Saturday, July 25, 2009


1/2 C. chopped onion
1/4 C. butter
1 - 8 oz. can of diced green chilies, drained
6 oz. cream cheese, softened
2 T. milk
1/2 t. cumin
4 C. chopped, cooked chicken
12 (7 inch) flour tortillas
1 can cream of chicken soup
1 C. sour cream
1 C. milk
3/4 C. Monterrey Jack or Cheddar cheese, shredded

Saute onion and chicken in butter in skillet over medium heat until browned. Remove from heat. Stir in 1 T. of the green chilies. Combine cream cheese, 2 T. milk and cumin in a bowl and mix well. Stir in the chicken and onion mixture. Spoon about 3 T. of chicken mixture near edge of each tortilla and roll to enclose filling. Place tortillas seam side down in a greased 3-quart baking dish. Combine the remaining green chilies, soup, sour cream and 1 C. milk in a bowl and mix well. Spoon the soup mixture evenly over the tortillas. Bake, covered with foil, at 350 degrees for 35 minutes or until heated through. Remove the foil and sprinkle with cheese. Bake just until the cheese melts.




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