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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Ashley's 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 Boneless Chicken Breasts (or dark meat if you want, also really good with turkey)

½ cup sour cream
3-4 green onions, chopped
1 can cream mushroom soup
¼ - 1/3 cup flour
½ cup frozen corn

1 lb Velveeta, diced
½ - ¾ cup Picante
3 tbs milk (may need to add a little more if it is too thick)
1 can cream mushroom soup
Directions:
Directions:
Cook chicken at 350 for about 30 minutes or until done. Coat it first with a mixture of 3 tbs honey, 1 tbs Dijon mustard, and lemon or orange peel (a good shake). Cook and chop up.

Once chicken is done, cook next three ingredients on medium heat until it bubbles, then add the flour and corn.

Mix well.

Add chicken and about ½ cup Pace Picante (we like medium). Mix well.

Fill flour tortillas (small ones) and put in 13x9 greased pan. This usually makes about 10 filled tortillas.

In same pan (DON’T wash it), add the remaining ingredients.

Heat over medium heat until melted. Pour over tortillas.

Cover and bake at 350 for 30 minutes.

 

 

 

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