"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Keep On Smiling, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, February 5, 2006


4 cups shredded Monterey Jack chees, divided
2 cans red enchilada sauce
2 cans chopped green chiles
2 cups sour cream, divided
1 tablespoon sugar
2 teaspoons cumin
1 teaspoon Emerill's southwest seasoning
8 cups cooked, shredded chicken
24 flour tortillas

Heat oven to 400 degrees. In a large bowl, combine 2 cups
cheese, 1 can enclidada sauce, green chiles, 1 cup sour
cream, sugar, Emerill's seasoning and cumin. Stir in cooked
chicken. Lightly spray two 13 X 9 baking dishes with non-stick
cooking spray. Spread 1/3 cup filling along center of tortilla,
gently roll and place seam-side down. Repeat process. Pour
remaining can of enchilada sauce over enchiladas, dollop sour
cream and sprinkle with remaining 2 cups cheese over them.
Bake 15-20 minutes.

Personal Notes:
Personal Notes:
Serve with Gucamole!




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