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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Eckels Family Favorites, 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:  
1 chicken, cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1 can chopped green chilies
1 8-oz. package shredded cheese
6-8 medium flour tortillas
Directions:
Directions:
Combine ingredients (save some cheese for the top), then generously fill flour tortillas with mixture and place in a greased 9x13 inch pan. When pan is full, top with remaining mixture and additional cheese. Bake uncovered at 350° for about an hour.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe is from my dear friend, Tammy Hayden. Her chicken enchiladas are amazing! Mine never turn out quite as good as hers (she says the same thing about my Snickerdoodles). I use 2-3 chicken breasts instead of a whole chicken (I'm not crazy about dark meat). Whatever filling doesn't fit inside the tortillas goes over the top with a sprinkling of cheese. I like to cover the pan with foil for the first 30 minutes, then remove for the last 30 minutes.

 

 

 

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