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Chicken Enchiladas Recipe

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This recipe for Chicken 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:  
Deborah Smith
Added: Saturday, March 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lg can tomatoes
1 c sour cream
3-4 oz can chopped green chiles
1/2 t corriander
1 tsp cumin
2 tsp chili powder
1/2 t salt, 1/2 t pepper
2 c cooked chicken, cut up
3 oz cream cheese
1/2 c finely chopped onion

12 6" corn tortillas
8 oz shredded Jack cheese, for topping

Directions:
Directions:
In blender or food processor, combine sauce ingredients: canned tomatoes, sour cream, green chiles, corriander, cumin, chili powder, salt and pepper. Coat the bottom of a baking dish with 1 c of the sauce. In separate bowl, mix together chicken, softened cream cheese and onion. Season with salt and pepper. Fry corn tortillas in a hot skillet, using a little vegetable oil, until limp - about 30 seconds. Fill each tortilla with chicken mixture and place, seam side down, in a baking dish. Pour rest of sauce over the enchiladas, cover the dish with foil, and bake 30 min. @ 350 degrees. Remove foil and top with cheese. Bake until cheese melts, about 5 minutes more. Garnish with sour cream and black olives or guacamole, if desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is one of my brother, Gary's, favorites! Only kidding...I served it to his family once and he really didn't care for it! Matt and I love it, though, and so have others I have served it to! To save time, I have also layered the tortillas, sauce and filling in a casserole and it tastes just as good.

 

 

 

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