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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlene Klohr
Added: Monday, March 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 packages boneless chicken cooked
2 cans cream of chicken soup
1 large can of enchilada sauce
1 pound Monterey Jack & Cheddar Cheese, grated & mixed
Salsa
Flour Tortillas

Directions:
Directions:
1) Preheat oven to 325F.
2) Dice or shred chicken, in bowl combine 3/4 of your cheese, and 1/4 cup of your salsa (more if you want).
3) In a skillet, combine 1 can of cream of chicken soup and 1/2 can of enchilada sauce. Stir and let simmer. Remove from flame, let cool a little bit.
4) Now take tortilla, dip both sides in soup/sauce mixture, put on plate and fill w/chicken mixture, roll tortilla put seam side down, line up in 13"x9" casserole dish (spray w/pam first).
5) Pour remaining sauce over, cover completely. If you need more mix one can soup and enchilada sauce together. Cover with rest of cheese, bake for 25 min.
*Note: A can of green chilies can be added to spice this up.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I find this is a nice change from the corn enchiladas.

 

 

 

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