"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Roberts
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
12 flour tortillas
2 c. cooked chicken breast -- diced
1 4 oz. can green chiles -- diced
1 can cream of chicken soup
1 pint sour cream
1 cup chicken broth
8 oz. cottage cheese
1 c. grated cheddar or jack cheese

Directions:
Directions:
1. Mix together soup, cheese and chicken broth
and set aside.
2. To form filling: mix chicken, chiles, and cottage
cheese.
3. Place filling in each tortilla and roll up.
4. Place in greased 9" X 13" pan.
5. Cover tops of tortillas with soup/cheese mixture.
6. Bake at 350 for 30 - 45 minutes.

OR;

1. Mix sour cream, soup, and 1/2 of the cheese for
sauce.
2. Layer sauce, tortillas, and chicken mixture.
3. Continue layering until all 12 tortillas are used.
4. Spread rest of cheese on top.
5. Cook at 300 for 30 - 40 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 - 45 minutes

 

 

 

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