"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Enchiladas Recipe

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

Marsha Stearman, GM #400 Operations Specialist, Corsicana, Texas
Added: Sunday, October 14, 2007


1 whole chicken
1 bell pepper (chopped)
1 can cream of chicken soup
1 can of cream of mushroom soup
1 can rotel tomatoes
3 ribs of celery (Chopped)
garlic salt to taste
1 small onion (Finely chopped)
1 1/2 tsp. Chili Powder
1 pkg 12 Tortillas
1 pkg 12 - 16 oz cheddar cheese -grated

Boil chicken, take off bone -Then mix all ingredients with the chicken except for the cheese. Let set covered tight in a container in refrigerator over night. Next day tear tortilla's into small pieces place in baking dish in layers-one layer tortilla's, one layer of mix, one layer of cheese. Then bake in over 350 for 30 -45 minutes.




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