"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken and Cheese Enchiladas Recipe

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

Contributor:  
Contributor:  
Jessie Richart
Added: Monday, March 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lb. chicken cooked and shredded
24 (small) soft corn tortillas
1 lb. grated cheddar cheese
1 can hot enchilada sauce
1 can chopped green chilis
1 can rotel diced tomatoes
1 8 oz. can tomato sauce

Directions:
Directions:
Prepare chicken.
Mix enchilada sauce, green chilis, rotel tomatoes, and tomato sauce. Simmer 3/4 of sauce mixture with chicken for 10 minutes. (Reserve 1/4 of sauce mixture.) Add 1/2 lb. of cheese to chicken and sauce. Put approximately 2 tbsp. of chicken mixture into each tortilla and roll in a large baking pan. Brush tops of tortillas with remaining sauce and cover with remaining cheese. Bake in a 300 degree oven for 15 - 20 minutes or until cheese melts.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe was passed on from Ross's grandmother.

 

 

 

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