"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Enchiladas  Recipe

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

Contributor:  
Contributor:  
Glenna (Boone) Neville
Added: Wednesday, March 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream celery
1 can cream of chicken
1 c sour cream
1 can diced green chilies
4 c of cooked chicken
1 pkg. flour tortillas
4 c shredded jack

Directions:
Directions:
Add soups, sour cream and green chilies to a medium saucepan and warm. Heat chopped chicken and add some soup mixture to moisten. In 13" x 9" baking dish, place some soup mixture on bottom of dish. Warm tortilla and dip in sauce and fill center of tortilla with chicken and cheese. Roll tortilla with mixture inside. Repeat filling and rolling tortillas until baking dish is full. Pour sauce mixture over tortillas in baking dish, enough to moisten the enchiladas, too much makes them soggy. Sprinkle remaining cheese over top of soup mixture. Bake at 350 for 35 to 45 minutes until cheese is melted. Let cool for 10 minutes before serving.

 

 

 

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