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

Melissa's Enchiladas Recipe

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This recipe for Melissa's Enchiladas, by , is from Spring of Life Christian Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Lent
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts - cooked, or 2 cans of chicken (if you prefer)- Shredded
1 lg bag of Mexican cheese
1 sm can green chili's - you decide whether you like them mild or hot
12 flour tortillas any size - corn tortillas DO NOT work
1 can (24oz) green enchilada sauce

1( 24 oz) container of sour cream - even the low fat will work

Directions:
Directions:
Preheat oven to 350 Combine the first four ingredients in a large bowl. Add half of the Mexican cheese. Spoon a few scoops of the mixture on the bottom of a casserole dish then start filling your tortillas. One layer is usually all the pan can handle. Cover the top with the unused mixture. Make sure the top is covered completely with the mix. Bake for 25 minutes. Remove and cover with the remaining cheese. Return to oven and bake for 5 more minutes. Let stand for about 10 to 15 minutes so that they can thicken. They will still come out of the pan looking a little sloppy. This is how you know you did them right. Cover with your favorite topping.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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