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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Emanuel 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:  
2 lbs. Chicken Breast, cut into small pieces
1 can Cream of Chicken soup
1 cup Sour Cream
1 cup Picante Sauce
2 cups Monterey Jack cheese, shredded
2 tsp. Chili Powder
1 can diced green chiles, drained
1 tomato, diced
1 green onion sliced
1 can black olives, sliced
flour tortillas ( about 10 to 12)
salt, pepper, garlic as desired
Oil, just enough to coat frying pan well
Directions:
Directions:
Season and fry chicken in a frying pan. Cook until chicken is thoroughly cooked. Set aside to cool. In a large bowl combine the following: Sour Cream, Soup, Picante Sauce, green chiles, chili powder, 1 cup of Monterey Jack Cheese. Mix well, then add cooked chicken and mix well again. Spoon 1/4 c. into each tortilla and roll it up and place in a 13x9 baking pan until the pan is full. Top rolled enchiladas with any remaining mixture. Cover with foil and bake at 350º for approximately 40 minutes, take foil off add the rest of the cheese to the top and toss back into the oven for cheese to melt, like 5 minutes. Garnish with diced tomato, green onion and black olives.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
This is one of Kati's favorites!!!!

 

 

 

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