"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Deb Riley
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 - 8"Flour Tortillas
Cooked Shredded Chicken
Dry "Fiesta" Ranch Dressing Packet
16oz. Sour Cream
3c Shredded "Mexican" Cheddar Cheese
2c chopped scallions
Salsa


Directions:
Directions:
In a large mixing bowl combine sour cream, packet of dry ranch dressing, 1-1/2 c of shredded cheese, 1c of chopped scallions mix together and add chicken.
Use a tablespoon to add filling to tortilla, spreading in center of tortilla. To FOLD the filled tortilla, first fold in the short ends then roll the tortilla to close, layer seam side down on foil lined, lightly greased cookie sheet. Continue until all the mixture has been used.
Sprinkle the tops of uncooked enchiladas with remaining shredded cheese and chopped scallions. Add a tbsp. of salsa to each one before serving.
Bake in preheated 350 oven for 20 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
6 (2 per person)
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Use a whole cooked chicken from your local market.

 

 

 

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