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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharla Young
Added: Thursday, January 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 large chicken breasts
2 T. margarine
1 small onion
1 small can green chilis
1 can cream of chicken soup
1 can rotel tomatoes
1 (16oz) sour cream
20 flour tortillas
2c Cheddar/Monterrey Jack Shredded cheese

Directions:
Directions:
Boil or braise chicken breasts and chop into bite-sized pieces. Saute onion in margarine. When onion is transparent and tender, add chopped chicken, green chilis, cream of chicken soup, rotel tomatoes, and sour cream. Simmer mixture until slightly bubbly. Warm tortillas in microwave to make them soft and pliable. Spoon mixture into the tortilla and sprinkle cheese on top. Fold and roll tortilla and place in greased casserole dish. Continue process until all tortillas are used. (You will need 2 dishes. I usually get 10 enchiladas to a dish) With any remaining chicken mixture, pour over tortillas, sprinkle with remaining cheese. Bake at 350 degrees for about 30 miutes or until bubbly.

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These are awesome! They freeze very well also.

 

 

 

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