"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Hal Williams
Added: Sunday, May 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups chopped cooked chicken
1 (8oz) pkg cream cheese, softened
1 (8oz) container sour cream
1 (8oz) pkg Monterey Jack cheese, shredded
1 large onion, chopped
1/4 cup fresh chopped cilantro
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
24 (6-inch) corn tortillas
1 (8oz) pkg Colby or Mex-blend cheese, shredded
sliced green onions(optional)
Tomatillo Cream Sauce, (recipe in sauces)

Directions:
Directions:
Preheat oven to 350 F. Lightly grease two 13x9x2-inch baking dishes. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tbsp chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35-40 minutes, or until hot and bubbly. Garnish with sliced green onions.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour, 15 minutes
Personal Notes:
Personal Notes:
This is great for a large party, but for a smaller group, you can tightly wrap one of these dishes and place it in the freezer for up to 2 months. When you decide to have chicken enchiladas again, let the dish thaw in the refiigerator overnight and just cook like before.

 

 

 

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