"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Leah Wells
Added: Tuesday, April 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
1 large container of sour cream
1 small can diced green chilies
3 chicken breasts
corn tortillas
grated longhorn cheese
green onions chopped

Directions:
Directions:
Pre cook chicken breasts and shred. Mix chicken soup, sour cream, green chilies, and chicken and set aside. Fry tortilla shells in a pan just until they are limp. Spoon some chicken mixture into each shell and roll up. Place the rolled shells in a 9 x 13 cake pan. Spread the remaining mixture over the top of the enchiladas. Cover with the grated cheese and green onions. Bake in a 400 oven until the cheese melts and they are hot. Sometimes I heat the enchiladas in the oven a while before adding the cheese.

Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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