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

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from From Our Hearts & Table The Bungart 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:  
1 whole chicken breasts cut bite size pieces
1 large pkg of flour tortilla shells
1 c. sour cream
1/4 c. olive oil
1/4 c. white cooking wine
1 lb. fresh mushrooms; drained
1/4 chopped onions
1 small pkg fresh spinach
1 can 10 oz. chicken broth
1 c. shredded cheddar cheese

Directions:
Directions:
1.Preheat oven 350 degrees F.
2.Fry in olive oil: mushrooms, onions, chicken, wine, cook thru. Add spinach.Then chicken broth.
3.Add sour cream, add a little milk if dry.
4. Warm the shells, then add your filling, roll them tucking ends, place in greased casserole dish.
5. Sprinkle cheese on top.
6. Place in 350 degrees F. oven. Bake until the cheese melts. ( Or warm one at a time in the microwave as needed)

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes -1 hour
Personal Notes:
Personal Notes:
Our Pattullo family favorite.
Sometimes we add left over rice or corn or both in this dish.

 

 

 

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