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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º oven for 30-45 minutes. (They usually get real bubbly; they just really need to heat throughout.)

 

 

 

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