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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Easy Chicken Enchiladas Recipe

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This recipe for Easy Chicken Enchiladas is from Our Family Recipes, 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:  
3 - 4 boneless skinless chicken breasts
chicken broth
3 large cans chopped green chilies
1 1/2 cans cream of chicken soup
24 oz sour cream
flour tortillas
2 - 4 cups of shredded cheddar cheese
Directions:
Directions:
Boil chicken in equal parts water and chicken broth. When chicken is fully cooked, shred or cut into bite size pieces. Heat sour cream, soup, and green chilies over low heat until thoroughly heated and mixed. Take soup mixture off of heat and add the chicken. Mix thoroughly. Dip first tortilla in chicken broth, spoon chicken mixture on to tortilla, roll up and place in 13x9 dish. Roll the next one without dipping in chicken broth. Continue to roll enchiladas, dipping every other tortilla in chicken before adding filling. Reserve enough chicken mixture to spread over the top of the enchiladas. Cover and bake 350º for 20 minutes. Uncover and sprinkle the top with all the cheese. I mean, really embarrass yourself with the awesome amount of cheese on top. Bake uncovered for another 10 minutes, until bubbly and cheese is melted. Serve with salsa and sour cream and chips.

Note: I never do the same thing twice when making this. My filling mixture always depends on how many I’m serving. I usually play with the ratio of soup, sour cream, and green chilies. If you ask me, you can’t ever have too many green chilies, but if the people eating it don’t enjoy spicy food, cut back on them. And I always end up adding more sour cream or soup after tasting the mixture. Do what you like and don’t be afraid to come up with your own ratio.

 

 

 

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