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Mom's Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Angela Hobbs
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can of white meat chicken (also could use leftover shredded chicken or fresh cooked chicken too)
1-8 oz. pkg. lite cream cheese, at room temperature
1/3 c. sliced green onions
1 can of green chiles
1 tsp. garlic powder
1 c. monterey jack cheese, divided
1 large can of green enchilada sauce
1 pkg. (12 count) corn tortillas
salt & pepper to taste

Directions:
Directions:
Preheat the oven to 375. Coat a 9 X 13 X 2-inch baking dish with nonstick cooking spray. In a mixing bowl, combine chicken, softened cream cheese, green onions, green chilies, garlic powder, 1/2 c. of the cheese, and salt & pepper to taste. Heat the tortillas in a little hot oil before rolling the enchiladas. Place about 2 T. of filling on a tortilla and roll up. Place seam side down in the baking dish. Pour enchilada sauce over them and sprinkle with remaining cheese. Garnish with more green onions, black olives or green chilies if you like. Bake enchiladas for 25-30 minutes or until sauce is bubbly and cheese is melted on top.

Number Of Servings:
Number Of Servings:
Makes 12 enchiladas
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a recipe I remember my mom making several times while I was growing up. It is one of those dishes that you could pretty much throw whatever you like into it. I wrote it the way I remembered my mom making it.

 

 

 

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