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CHICKEN ENCHILADAS Recipe

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This recipe for CHICKEN ENCHILADAS, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Fowler
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. chicken breasts, cooked and shredded
1 12-oz. bag Monterey Jack and cheddar cheese blend, shredded
8-oz. carton sour cream
1 can cream of chicken soup
3/4 cup chicken broth
1 small can chopped green chilies, optional
8-10 large flour tortillas

Directions:
Directions:
Combine sour cream, soup, broth and green chilies in a large skillet. Heat and stir until smooth and well blended. Place tortillas one at a time in the soup mixture. Lift tortilla out and place on a plate. Sprinkle chicken and cheese across the middle of the tortilla. Roll up and place seam side down in a 9 x 13 inch baking dish. Pour remaining soup mixture over the tortillas. Sprinkle the remaining cheese over the top of the tortillas and soup mixture. Bake at 350 for 20-30 minutes, or until bubbly.

Personal Notes:
Personal Notes:
Sometimes I use a little more cheese than what the recipe calls for. I usually make the recipe without the green chilies.

 

 

 

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