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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken- Chicken Enchiladas Recipe

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This recipe for Chicken- Chicken Enchiladas is from Bodell Bistro From the Ol' Green Pot, 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:  
Sauce:
1 can cream of chicken soup
1/2 can cheddar cheese soup
1 can diced green chilies
1/2 pt. sour cream
1 c milk

Enchiladas:
12 soft flour tortillas
1 lb chicken, cooked and shredded
8 oz cheddar cheese
1 sm can sliced olives
1 sm can mushrooms
Directions:
Directions:
Coat caserole dish with 1/4 c of sauce. Coat 1 shell on both sides with sauce; fill with chicken mixture. Roll shell and place in dish. Repeat with remaining shells. Top with remaining sauce. Cook for 20 minutes in a 400 degree oven. Spread jack cheese and return to oven until cheese is melted.

 

 

 

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