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Norma Schilloff's Chicken Enchiladas Recipe

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This recipe for Norma Schilloff's Chicken Enchiladas, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Schilloff
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb chicken cooked and shredded
1 pint non-fat sour cream
1 envelope French's Onion Soup mix
1 4 oz can green chilies, un-drained
2 cans sliced mushrooms (4 oz)
2 cups shredded Monterrey Jack cheese
Flour tortillas

Sauce:
1 large can tomato sauce
1 jar taco sauce

Directions:
Directions:
Make sauce by mixing tomato and taco sauce together. Set aside. Mix sour cream and onion soup mix together, add chilies and mushrooms, and shredded chicken, stir well. Put filling in the center of each tortilla and roll up. To assemble enchiladas, put down layer of sauce in a 9 x 13" glass baking dish. Place enchiladas seam side down in a single layer. Cover with more sauce, then a thick layer of cheese. Bake in a 350 oven until hot and bubbly.

To make beef enchiladas, saute 2 lbs or more of ground beef until well browned, drain. Add 1 package taco seasoning mix and 1 can refried beans, and 1 cup shredded cheddar cheese. Mix well. To assemble, fill enchiladas and put into pan with sauce, cover with more sauce and top with more cheddar cheese. Bake at 350 until hot and bubbly.

Personal Notes:
Personal Notes:
One of my Mother-in-Law's best dishes. We gobble this up whenever she makes it. She sometimes makes both chicken and beef enchiladas (in separate pans).

 

 

 

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