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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Enchiladas-Recipe/Day #87 Recipe

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This recipe for Chicken Enchiladas-Recipe/Day #87 is from Military Friends 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 cans white chicken meat, drained, break apart with fork
1 small can diced green chiles
1 small onion, finely chopped
1 -1 ½ cups shredded Monterey Jack Cheese
(reserve some cheese for topping)
1 pkg. Flour Tortillas (small size, 20 pkg.)
1 quart whipping cream
*optional- 3 Tbsp. Pace Picante sauce
Directions:
Directions:
Mix above ingredients together. Spoon 2 – 3 heaping spoonfuls of chicken mixture into tortillas. Roll tortillas, place in greased 9x13 pan, seam side down.

Pour 1 qt Whipping Cream* over the enchiladas; cover with remaining cheese.

* You may not want to use all of the whipping cream. I use just over ¾ of the container.

Makes 14 to 18 enchiladas.

 

 

 

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