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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Marler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large boneless, skinless chicken breasts
2 16 oz. cans enchilada sauce
1 red onion, chopped finely
1 can chopped green chilies
2 -3 cloves garlic, diced finely
1 large jar salsa, reserve 1 cup
1 16 oz. container sour cream, reserve 1/4 cup
1 tsp. cumin
2 c. cheddar cheese
flour tortillas
Directions:
Directions:
Boil chicken breasts; cool; dice. Saute onion, garlic and green
chilies in 1 T. butter. Add 8 oz. salsa, one can
enchilada sauce, sour cream, cumin, 1 cup cheddar cheese
and
salt and pepper to taste. Fold in diced chicken. Simmer for
15 minutes. Divide
mixture among 10 large flour tortillas. Roll up and place in 9
x 13 baking dish, seam side down. Pour other can of
enchilada sauce over all. Top with remaining cheddar
cheese. Bake at 350º until hot and golden brown, about 30
minutes. Garnish with 1/4 cup sour cream, salsa and sliced
green onions.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Good to freeze.

 

 

 

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