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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Come and Get It: the Hansen 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:  
2 c. cooked, chopped chicken
2 cans Cream of Chicken soup
2 c. sour cream
1 (4 oz) can mild green chilies
3/4 c. chopped onion
2 1/4 c. shredded cheese (Cheddar Jack is best)
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corn or flour tortillas
3/4 c. shredded cheese
Directions:
Directions:
Mix all of the ingredients (except the tortillas and extra cheese) together. Warm up the tortillas (this is especially important for the corn tortillas). Spoon the mixture down the middle of the tortilla. Roll and place in pan, seam side down. Fill all of the tortillas this way, but leave some of the topping. Spread remaining mixture on top of rolled tortillas. Sprinkle with remaining cheese. Bake 25-30 minutes at 350º.
Personal Notes:
Personal Notes:
I use Costco's canned chicken in this recipe. I use flour tortillas, because that's what Dan prefers, but I like the corn the best. This should make at least a dozen enchiladas.

 

 

 

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