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Woody's Chicken Enchiladas Recipe

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This recipe for Woody's Chicken Enchiladas, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Bryner
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken (or canned/boneless pieces if you want to make smaller portions)
3 dozen corn tortillas
2 small cans diced green chiles
2 smal cans mushrooms
1 large onion
40 oz (or so) shredded cheese
1 large can cream of chicken soup
1 small can cream of mushroom or cream of celery soup

Directions:
Directions:
Boil chicken and de-bone (or use canned chicken), saving the broth. Combine all ingredients except tortillas and cheese in large pot. Use broth to thin to desired consistency. You will want it a little thinner. Tear tortillas into 1-2" pieces, putting a layer on the bottom of baking dish (be sure to spray first!!), then put a generous layer of sauce over tortillas, then cover with cheese. Repeat this process as the dish allows, with the final layer being cheese. Bake at 375 for 20 minutes until cheese is golden brown. Serve with sour cream, eggs (sunny side up!), lettuce, tomatoes, hot peppers, olives, green onions, as desired.

Putting an egg or two over the enchiladas is the way my dad grew up eating these enchiladas. Trust me, it's yummy! Don't be afraid to try some different toppings :)

 

 

 

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