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Emily's Chicken Enchiladas Recipe

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This recipe for Emily's Chicken Enchiladas, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Bruns (Sue's daughter)
Added: Monday, March 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 (9oz) boxes cooked, diced chicken
16 oz sour cream (need extra for table topping)
2 pkg (4oz ea) shredded Colby/Jack cheese
2 (16oz)Taco Bell Thick & Chunky salsa
1 pkg (10) flour tortillas (6-8")
2 T chopped cilantro or parsley (optional)
Black olives (optional)

Directions:
Directions:
Mix chicken, sour cream, 1pkg cheese, 1 jar salsa & cilantro in a large bowl. Spoon about 1/2 C of the chicken mixture down the center of each tortilla; roll up. Place seam-side down, in a 13x9" baking dish. Top with salsa and cover with foil.
Bake at 350 for 30 min. Sprinkle with extra cheese. Bake an additional 5 min or until cheese is melted. Serve with sour cream and salsa. Garnish with additional chopped cilantro.

Number Of Servings:
Number Of Servings:
10-12 enchiladas
Personal Notes:
Personal Notes:
One of Emily's favorites. She found it in a recipe book from the school library and decided it was a keeper.

 

 

 

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