"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 The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Sirmon
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 chicken breasts, boiled and deboned
1 can chopped green chilies
2 cans cream of mushroom soup
1 cans cream of chicken soup
1 large carton sour cream
1/4 teaspoon cilantro
1/4 teaspoon cumin
1 large pkg. shredded Monterrey jack and cheddar cheese
1/4 cup milk
20 flour tortillas

Directions:
Directions:
Shred or chop chicken. Add the green chilies, 1/2 can of each of the soups, 1 cup of sour cream, cilantro, cumin and 1 1/2 cups of the cheese to the chicken mixture. Mix well. Wrap the tortillas in a damp paper towel and microwave to soften (about 1 minute). Fill each tortilla with about 2 tablespoons of the chicken mixture. Roll up and place seam-side down in pan sprayed with Pam. Combine the remainder of the soups, sour cream, and 1/4 cup of milk. Mix well and spread over the top of the enchiladas. Top with grated cheese. You may add more cheese to the filling and on top if you're a cheese lover. Bake in a 350 oven for 30-45 minutes. (They usually get real bubbly; they just really need to heat throughout.)

 

 

 

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