"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Enchiladas, by Christy Rheu, is from Christy's Gluten Free Recipes ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 C Leftover Chicken or 1 lb uncooked chicken 1 Large Green Pepper diced fine 8 oz boxed Cream Cheese cubed 28 oz Mild or Medium Enchilada Sauce 24 GF or Corn Tortillas 8 oz Shredded Cheese 4 oz Sour Cream Tabasco or Taco Sauce Sliced Jalapeños
Combine cubed chicken, diced green pepper, cream cheese and 2 cups of Enchilada Sauce in large low sided pan. Cook on low till chicken becomes shredded when you stir it. Preheat Oven to 350º. Lightly grease 12 X 8 baking dish (too much margarine makes the tortillas hard). Spoon 1/4 cup of chicken mixture down center of each warmed and softened tortilla. Roll and place in baking dish seam side down. Cover with remaining Enchilada Sauce. Top with shredded cheese. Cover with foil and bake 20 mins. Serve with sour cream, taco sauce and sliced jalapeños for those who like it extra hot.
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