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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Ambassadors For Health 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 or 3 cooked, boneless, skinless chicken breast halves
1 can (28 ounce) or 2 cans (15 ounce) mild enchilada sauce
1 8-ounce sour cream
1 can (12 ounce) Carnation Evaporated milk
2 cups (8 ounce) package shredded cheddar cheese
1 can (4 ounce) diced green chilies (unstrained)
1 package 7 inch corn tortillas (12 tortillas)
Directions:
Directions:
Preheat over to 350º F. Grease 9 X 13 inch baking dish. Combine enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chilies in a medium saucepan. Cook over medium heat, stirring constantly until cheese has melted and mixture is smooth. Remove from heat. Spread 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture 1 and 1/2 chicken and 1 cup of cheese sauces. Repeat layers one more time. Cover with foil and bake for 40 minutes.
Personal Notes:
Personal Notes:
Calories per serving: 255

 

 

 

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