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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 Junior Ocieleta Club of Claremore Oklahoma 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 large can Cooked Chicken
2 small can Diced Green Chilies
16 oz. Sour Cream
2 tsp. Chili Powder
1 tsp. Garlic Powder
4 c. Monterey Jack Cheese
Tortillas

Sauce:
1 can Chicken Broth
1 can Cream of Chicken Soup
1 small can Milnot Evaporated Milk
Directions:
Directions:
Preheat oven to 350ºF. Combine chicken, chilies, sour cream, chili powder, garlic powder and half of Monterey Jack cheese in large bowl. Mix well. Roll mixture into tortillas. Place in baking dish. Mix sauce ingredients in sauce pan and heat on stove top until no lumps are present. Pour sauce over top of enchiladas in baking dish. Top with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and continue to bake until bubbly and all cheese is melted.

 

 

 

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